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| Servings |
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Ingredients
- 3 tsp curry powder
- water
- 1 lb boneless skinless chicken breasts
- 6 medium-large heirloom tomatoes
- 1/2 cup light mayonnaise
- 1/2 cup golden raisins and/or Craisins
- 1/3 cup sliced almonds
- 1/4 + 1/8 tsp salt
- 1/4 tsp black pepper
Ingredients
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Instructions
- Bring 1 ½ tsp of the curry powder and 2 inches of water to a simmer in a medium straight-sided pan. Add chicken and poach for 12 minutes or until cooked through. Cool slightly, and then chop into ½ inch pieces. Cool completely.
- Meanwhile, slice tops off tomatoes and set aside. Scoop out tomatoes and turn upside down onto paper towels to drain.
- Place remaining 1 ½ tsp curry powder in a small glass bowl. Microwave 1 minute, until fragrant. Combine with chicken, mayonnaise, and raisins/Craisins.
- Place almonds in a second small glass bowl. Microwave 45 seconds.
- Add almonds to chicken mixture, along with ¼ tsp. salt and the pepper.
- Flip over tomatoes and sprinkle with remaining 1/8 tsp. salt. Fill with chicken salad and replace tops, if desired.
