Warm Curry Apple Chicken Salad

  in Salads

Serves 2

2 boneless chicken thighs, cut into bite size pieces
2 small to medium red apples, cored, sliced
Olive oil for sauteeing
1 teaspoon curry powder
Salt and pepper
1/4 cup sliced red onion
1/4 cup chopped, toasted hazelnuts
Vinaigrette:
2 tablespoons cider vinegar
1 tablespoon olive oil
1 tablespoon maple syrup
2 fresh sage leaves, chopped (or 1/2 teaspoon dried sage)
Salt and pepper to taste
Salad greens

  1. Add a tablespoon or two of olive oil to a heavy skillet over medium heat. Add the apples, give them a light sprinkling of salt, and saute until lightly browned, about 3-5 minutes. They should be cooked but not mushy. Remove apples from skillet to a bowl and set aside.
  2. While the apples are cooking, whisk together the vinaigrette ingredients in a small bowl and set aside.
  3. Add another tablespoon of olive oil to the pan and then add the chicken. Season the chicken with the curry powder, generous salt, and pepper. Cook, stirring, until the chicken is fully cooked, about 5 minutes. Add 2 tablespoons of water to deglaze the pan. Stir and scrape up any brown bits. Add the apples back into the pan and stir. Remove pan from heat.
  4. Arrange the greens in two big bowls or on plates. Divide the chicken and apples among the plates. Sprinkle with the onions and chopped hazelnuts. Drizzle with vinaigrette and serve immediately.