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Grilled chicken salad with mild curry-apple dressing

4 grilled skinless, boneless chicken breasts, chilled and diced
1/2 cup finely chopped red onion
1 cup diced ripe papaya (skin, seeds removed)
1/2 cup golden raisins
1/2 cup julienne red bell pepper
1/2 lb. freshly washed mixed green lettuces

Prepare salad dressing then make salads: Divide the salad greens among 4 to 6 salad plates. Arrange the chicken and vegetables in an attractive manner over the salad greens. Pour a small amount of dressing over the top of each salad and serve. Makes 4 to 6 servings. Enjoy with Schug Sauvignon Blanc!

Mild Curry - Apply Dressing

1/2 cup yogurt
1/2 cup mayonnaise
1 Tb. mild curry powder
1 Tb. thinly sliced scallions
1/2 cup apple, peeled, cored and finely diced
1/2 cup cucumber, peeled, seeded and finely diced
1 Tb. lime juice
1 Tb. chopped fresh cilantro
salt and pepper, to taste

Blend yogurt and mayonnaise together using a whisk. Stir in remaining ingredients and blend evenly. Correct seasonings. Store in refrigerator (up to 5 days in an airtight container). Makes approx. 1 1/2 cups. (Extras are great for dipping veggies!)

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