Pretty Dishes


Curry Chicken Salad
May 14, 2010, 11:01 pm
Filed under: Recipes

This is a recipe I’ve had on a scrap of paper for quite a few years now, and I don’t recall its origins, but it is a perennial favorite of mine. This is a creamy, crunchy, flavorful, and filling salad. It tastes great days later and is a perfect choice for making on a Sunday for weekday lunches. It also packs up really nicely for picnics and is a potluck crowd-pleaser.

Usually I think to make this when I have a bag of red grapes in the fridge (or see a really nice bunch in the grocery store and get inspired) because I can never eat them fast enough. If I’ve planned ahead, I will bake a few chicken breasts the night before making the salad and then just chop and toss them in as I prepare the full recipe. A couple of times I’ve purchased a rotisserie chicken and shredded the meat into the salad. Both versions turn out great, though the texture of the latter is more like stringy chicken salad from a deli and the former is more structured with its firm chicken bites.

My preference is to eat the salad as is, but I also enjoy it on a bed of lettuce (arugula or romaine are nice) and occasionally on a sandwich roll.

Curry Chicken Salad

This recipe lends itself to so many modifications. You can make it with 3 cups diced ham and 3 cups chicken. You can add water chestnuts, bell peppers, or other fruit, such as pineapple or mango. I’ve made it with cashews in place of the almonds with great results. You could even experiment with using less mayonnaise (or none at all) and dressing it with a vinaigrette, though I personally love the seasoning as written. This will easily serve 6 as a lunch entrée.

1 large apple, chopped
1 tablespoon lemon juice
6 cups diced chicken
1 cup silvered almonds, toasted
1 cup sliced celery
1 cup red grapes, halved
4 green onions, chopped
1 1/4 cups mayonnaise
1 1/2 teaspoons soy sauce
1 teaspoon curry powder

In a large bowl, toss the apple in the lemon juice. Add the chicken, almonds, celery, grapes, and green onions. Mix thoroughly.

In a small bowl, blend the mayonnaise, soy sauce, and curry powder. Stir into the salad until well coated. Let the salad sit for at least 30 minutes or refrigerate overnight. Toss before serving plain in bowls, over romaine lettuce, or on sandwich rolls.

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1 Comment so far
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The recipe is really good. The pictures look yummy.

Comment by Tes




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