Curry Chicken Salad with Chef Pascal Curry Lemon Grass Sauce
(Serves 2)

2 pieces 6 oz each boneless and skinless chicken breast, cut 1 inch cubes
½ cup pineapple, diced
½ cup red bell pepper, diced
½ cup scallion, diced
½ cup red onion, diced
1 tablespoon Dijon vinaigrette (see recipe)
½ teaspoon curry powder
2 tablespoon Chef Pascal Curry Lemon Grass Sauce
1 tablespoon vegetable oil
1 tablespoon fresh cilantro, chopped
Salt & Pepper to taste

Heat oil in nonstick skillet over high medium-heat. Add chicken and brown for approximately 1 minute. Add Chef Pascal Curry Lemon Grass Sauce, reduce heat to medium and cooked chicken through, add salt & pepper to taste. About 5 minutes. Transfer chicken to a plate and cool then. Meanwhile in bowl mix all ingredients. Add cool chicken and mix together. Divide in 2 plates over mixed greens. Sprinkle with fresh cilantro and serve.