Romaine Lettuce With Chicken, Almonds And Curry Vinaigrette - cooking recipe

Ingredients

1 head romaine lettuce (or any crisp lettuce)
2 cups cooked chicken, diced
1 cup red cabbage, shredded
3/4 cup sliced almonds, toasted
2 tart green apples, cored, seeded and cut into 1/2-inch cubes (can leave unpeeled if you wish)
1/2 cup red onion, diced
Curry Vinaigrette
1/3 cup white wine vinegar
2 tablespoons fresh chives, minced (NOT dried)
1 tablespoon curry powder (or less, depending on its \"heat\")
2 teaspoons light brown sugar, packed
1 teaspoon soy sauce
1 garlic clove, finely minced
1/2 cup extra virgin olive oil

Preparation

Prepare the vinaigrette first. Combine all the ingredients in a small bowl except for the olive oil. Whisk in olive oil until well incorporated. Adjust seasoning. Best prepared 1 hour in advance if possible.
Toast the almonds and set aside to cool.
In large salad bowl combine the salad ingredients. Add about 2 tablespoons of the vinaigrette and toss gently.
Serve the remaining vinaigrette on the side.