(inspired by this Martha Stewart recipe)
2 T. Lemon Juice
1 T. Minced Shallot
1 tsp. Raw Honey*2 tsp. Curry Powder (I like Target's Archer Farms Organic Curry Powder)
1/2 tsp. Sea Salt
1/4 tsp. Black Pepepr
2 T. EV Olive Oil
1 T. Coconut Oil (should be liquid, so melt if needed)
3/4lb Shredded Chicken (use the chicken from your Homemade Chicken Stock or buy a rotisserie)
1/2 Apple, chopped small and thin
1/8 cup Currants
2 T. thinly sliced mint
- Preheat oven to 350F. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.
- Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add chicken, currants, apple, mint, and nuts; toss well. Garnish with mint.
*I use honey on occasion, but if you don't...leave it out. Or, substitute fresh orange juice and zest for the lemon ad honey.