Ingredients
Salad:
1 head butter lettuce, torn into bite size pieces
1/2 cup bean sprouts
10 cherry tomatoes, halved
1/2 red pepper, diced
1/2 cucumber, dice
2 green onions, chopped
1 1/2 cups diced cooked chicken breast
1/4 cup toasted pine nuts
Curry Vinaigrette:
1 tsp dijon mustard
1 and 1/2 tbsp curry powder
1/4 cup red wine vinegar
2/3 cup extra virgin olive oil
2 tsp toasted sesame oil
1/2 tsp sugar
salt and pepper to taste
Preparation
For Curry Vinaigrette: Combine ingredients and whisk until emulsified. (Can be made the day before and refrigerated, bring to room temperature before using)
For Salad: Combine all salad ingredients except for pine nuts. Add 1/2 of dressing and check for taste. Add more dressing as required, you will need more or less dressing depending on the size of your butter lettuce. Top with pine nuts and serve immediately.
