Category:
Salads - Soups - Sidedishes
Sub Category:
None
Author:
Carol
 
 

CURRIED CHICKEN SALAD

(Click to Print)
 

 
Servings
6-8
Preptime
Wine/Beverage Recommendations
 

 
Ingredients
 
-
2-1/2 pounds bone-in, skin-on chicken breasts
-
2 ribs celery, diced
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1-1/2 cups red seedless grapes, washed & halved
-
1-1/2 cups Hellman's mayonnaise
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1 tsp. garlic powder
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1-1/2 tablespoons curry powder
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1 tablespoon Major Gray's chutney
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1 tablespoon dried parsley flakes
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4 oz. can water chestnuts, rinsed, drained, rough chopped
 
-
1/4 cup sliced almonds, toasted
 

Instructions

1 - In a pot, cover chicken with cold water and bring to boil. Reduce heat and simmer about 20 minutes. Remove chicken from water and set aside until cool enough to handle. Remove skin and pull chicken from bones into bite-size pieces.
2 - In large bowl, combine chicken, celery and grapes. In another bowl, mix mayonnaise with garlic powder, curry powder, chutney, parsley flakes and chestnuts.
3 - Toss chicken mixture with mayonnaise mixture. Gently stir in toasted almonds.
Serving Suggestions
We like it mounded on a lettuce leaf or spread on croissants.
Recipe Origin
Epicuriosity Restaurant, Cincinnati (Hyde Park) Ohio

Originally Submitted
1/21/2008
 

 
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