Romaine Lettuce With Chicken, Almonds And Curry Vinaigrette

• 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

1. 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.
2. Toast the almonds and set aside to cool.
3. In large salad bowl combine the salad ingredients. Add about 2 tablespoons of the vinaigrette and toss gently.
4. Serve the remaining vinaigrette on the side.

romaine lettuce, chicken, red cabbage, almonds, green apples, red onion, curry, white wine vinegar, fresh chives, curry powder, light brown sugar, soy sauce, garlic, extra virgin olive oil

Taken from www.food.com/recipe/romaine-lettuce-with-chicken-almonds-and-curry-vinaigrette-154218 (may not work)