(KCBS) – KCBS Food and Wine Editor Narsai David says this was his most popular salad at his old restaurant.

Serves 4

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1 TBS ground coriander

1 TBS curry powder

1/3 cup chicken broth

1 TBS honey

2 TBS dijon style mustard

2/3 cup low fat mayonnaise

1 lb. cooked chicken meat, coarsely cut

1 carrot, grated

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1 cup cooked broccoli florets

2 green onions, chopped

Accompany with:

1 zucchini, thinly sliced

4 TBS toasted almonds

Nectarine chutney (or other chutney)

Warm coriander and curry powder in a small saucepan, stirring constantly for just a minute to develop the flavors. Immediately add the chicken broth. Stir in honey and mustard, and remove from heat to cool. Stir in mayonnaise and toss with chicken, carrot, broccoli and green onions. Serve on a bed of red leaf lettuce garnished with thinly sliced zucchini and toasted almonds. Pass nectarine chutney at the table.


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