Curried Chicken salad

It is a gorgeous winters day in Cape Town today, it almost feels like spring is here.  

I've been craving salads for a while {yes, I do crave salads} so with this lovely weather I took the chance to make my chicken salad with apple's and walnuts. 

A great summer salad and perfect lunch time meal with homemade bread.

What you need: {for 4 people}

4 Chicken breasts

2 Granny Smith apples

100g Walnuts

3 tsp Mild curry

1 tsp Tumeric

half tsp Salt

Bag of mixed leaves to fill base of serving platter {rocket; watercress; baby spinach}

Rub the chicken breasts with the Mild curry powder.  Add the tumeric, left over curry and salt to about 750ml boiling water  in a sauce pan and bring to boil, and add the chicken {chicken should be covered with the water}.  Allow to simmer until chicken breasts are cooked.

Remove from the water and allow to drain while roasting the walnuts in a dry pan {if your walnuts are not yet roasted, if they are don't roast again} 

Half the apples and slice each half in thin slices {Removing the pips and the hard part in the middle}

Pull the Chicken apart with a fork.

Cover serving platter with mixed leaves.  Then add apples, chicken and nuts.

Serve immediately.  

{A creamy honey and mustard dressing is lovely with this salad. }