Curried Chicken, Asparagus and Grape Salad

Tired of the mayonnaise-laden chicken salad? Try a modern approach with Indian flavours and fresh tasting grapes and asparagus.

Ingredients

4 cups	1 L	1-in. (2.5 cm) chunks deli rotisserie chicken or leftover chicken
1 lb	500 g	bunch 2-in. (5-cm) diagonally sliced barely-cooked California Asparagus
1 ½ cups	375 mL	California Red or Green Table Grapes, cut in half
2 tbsp	30 mL	white wine vinegar
2 tsp	10 mL	Indian curry paste, your favourite style
½ tsp	2 mL	granulated sugar
1/4 cup	50 mL	vegetable oil
½ cup	125 mL	chopped fresh coriander
		Naan or lettuce leaves (optional)

Directions

Place chicken, asparagus and grapes in a medium bowl. Stir to mix.

In a small bowl, whisk vinegar with curry paste, sugar and oil. Toss with chicken mixture. Stir in coriander.

Scoop and serve with naan or over lettuce leaves.

Servings: 4

Prep time: 15 minutes