curried chicken salad-annette's

(1 rating)
Recipe by
Annette W.
Lincoln, NE

We LOVE Indian food. Hubby and I eat it at least once or twice a week. This recipe is one of our favorites and it's also one that my son begs me to make anytime he knows he will be coming home. I don't always use the chicken breasts it calls for, I sometimes use leftover rotisserie chicken or if we pick up a bucket of fried chicken for a potluck or game playing party and there's any left I'll use that up as well. Just take off the skin and viola! You will want to eat this with a spoon. Forget the bread! Recipe is my own.

(1 rating)
yield 4 serving(s)

Ingredients For curried chicken salad-annette's

  • 3 c
    cubed cooked chicken breasts
  • 3
    green onions, chopped
  • 20
    red grapes, cut in half
  • 1/2 c
    celery, chopped
  • 1/2 c
    mayonnaise
  • 1/4 c
    toasted cashew halves
  • 1/4 c
    greek yogurt
  • 1/4 c
    mango chutney (if you can't find
  • it you can use apricot preserves)
  • 1 Tbsp
    curry powder
  • 1 Tbsp
    dijon mustard
  • 1/2 tsp
    salt
  • 1/2 tsp
    pepper

How To Make curried chicken salad-annette's

  • 1
    In a bowl combine chicken, grapes, cashews and green onions. Set aside.
  • 2
    In a mixing bowl, combine remaining ingredients and mix well.
  • 3
    Pour mayonnaise mixture over chicken mixture and stir gently until well combined. Chill for at least one hour.
  • 4
    Before serving, stir gently to mix well again. Serve in lettuce cups, with crackers, as a sandwich or just dig in with a spoon. Enjoy!
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