2 to 3 tablespoons
fresh lemon juice, (from 1 lemon)
1 tablespoon
honey
¼ teaspoon
cayenne pepper
1 tablespoon
yellow curry powder
1 teaspoon
kosher salt
½ teaspoon
freshly cracked black pepper
Mixed greens, for serving
English cucumber, thinly sliced, for serving
Cherry tomatoes, halved, for serving
Salad Dressing
½ cup
extra-virgin olive oil
6 tablespoons
rice wine vinegar
1 tablespoon
honey
½ teaspoon
kosher salt
Freshly cracked black pepper
Method
Make the chicken salad. In a large bowl, combine the chicken, celery, green onions, raisins, yogurt, lemon juice, honey, cayenne, curry powder, salt, and pepper. Mix until fully combined. If the mixture seems too dry, add more yogurt 1 tablespoon at a time. Set aside.
Make the dressing. In a small bowl, whisk together the oil, rice wine vinegar, honey, salt, and pepper to taste.
To assemble, scoop 1 cup of the chicken salad onto a bed of mixed greens. Add the tomatoes and cucumbers, then drizzle with the dressing.