sweet and savory curry chicken salad

Name: Sweet and Savory Curry Chicken Salad
Prep time: 1 h
Yield: 6
Ingredients: 3 large chicken breasts; 3 small onions; 3 medium carrots; 1 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1 cup(s) chopped celery; 1 cup(s) white raisins, soaked in hot water and drained; 1 can(s) pineapple tidbits, well drained (20 oz); 2 cup(s) flaked coconut; SAUCE; 1/8 cup(s) curry powder; 1 cup(s) mayonnaise; 1/4 cup(s) chicken broth; 1 medium lemon, juiced; GARNISH; 1/2 pound(s) bacon, fried and crumbled; - fresh parsley

(2 ratings)

Sweet and Savory Curry Chicken Salad with bacon sprinkled on top.

review

Blue Ribbon Recipe by

Allison Hazell

@ahazell

JACKSONVILLE, FL

This always gets rave reviews. I have been asked to make this for graduations, showers, and birthdays. It has such a unique flavor and is addicting. It makes a beautiful presentation on a large platter with crumbled bacon and fresh parsley on top. 1 hour seems like a lot of prep time, but that is the time it takes for the chicken to cool in the broth. Very easy!

Blue Ribbon Recipe

One of the best things about chicken salad is its versatility. This curry chicken salad has savory chicken, crunchy celery, and sweet raisins coated in a creamy and tangy curry mayonnaise. Bits of pineapple and flakes of coconut are folded in for a tropical twist. Sprinkled with crispy bacon bits and fresh parsley add last pops of flavor. Perfect for lunch, brunch, or a light dinner.

— The Test Kitchen @kitchencrew

(2 ratings)

yield 6 serving(s)

prep time 1 Hr

Ingredients For sweet and savory curry chicken salad

3 lg

chicken breasts
3 sm

onions
3 md

carrots
1 tsp

salt
1/4 tsp

pepper
1 c

chopped celery
1 c

white raisins, soaked in hot water and drained
1 can

pineapple tidbits, well drained (20 oz)
2 c

flaked coconut
SAUCE
1/8 c

curry powder
1 c

mayonnaise
1/4 c

chicken broth
1 md

lemon, juiced
GARNISH
1/2 lb

bacon, fried and crumbled
fresh parsley

How To Make sweet and savory curry chicken salad

1
Boil chicken with onions, carrots, salt, and pepper until tender. Cool the chicken in the broth.

2
Cut chicken into bite-size pieces. Discard all skin and gristle.
3
Add celery, raisins, pineapple and coconut.
4
To make the sauce, stir curry powder into mayonnaise and taste as it is added. Add broth and lemon juice. Salt and pepper to taste.
5
Add sauce to the chicken mixture. When ready to serve, arrange on a platter and sprinkle bacon bits. Garnish with fresh parsley.
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