Curry Chicken Salad

I got this recipe from Food Network’s website. I have a standard way that I like making chicken salad, but I wanted to try one with a twist. This is a great alternative to a traditional chicken salad. I think next time I’ll go ahead and use some cooked chicken breast instead of buying a roasted one though, as I didn’t find it to be a necessary flavor that would make iti worth buying that much chicken for 2 people. The water chestnuts add a nice crunch, and the grapes are something that I would have never thought to put in a chicken salad before. The only change that I made was to use half Miracle Whip Lite and half mayonnaise.

Curry Chicken Salad

Curry Chicken Salad
Paula Deen

1 large roasted chicken, cut into 1 inch cubes
½ cup celery, chopped
8 ounces water chestnuts, sliced or chopped and drained
2 cups red grapes, halved
2 ounces almonds, slivered
*** for dressing ***
1 cup mayonnaise
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 ½ teaspoons curry powder
1 ½ teaspoon prepared mango chutney

Gently combine the chicken, celery, water chestnuts, grapes, and almonds in a large glass bowl. Combine the dressing ingredients and mix well. Add to the chicken mixture and stir gently to combine. Season with salt, to taste.

MacGourmet Rating: 5 Stars

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