chicken, walnut & grape salad with curry dressing
(4 ratings)
A beautiful and delicious chicken salad to serve your guests --great for a brunch or a light lunch. You can use either sweet or Madras curry powder which is spicier. Toasting the curry powder first deepens the flavor of the spice. This recipe is from an old Bon Appetite magazine. (Prep time does not include time for cooking the chicken).
(4 ratings)
yield
4 serving(s)
prep time
20 Min
method
No-Cook or Other
Ingredients For chicken, walnut & grape salad with curry dressing
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2 tspcurry powder
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1/4 clight mayonnaise
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1/4 cplain nonfat yogurt
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2 tspmango chutney (such as major grey)
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1 tspfresh ginger, peeled and minced
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1/2 tsporange peel, finely grated
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3 ccooked chicken breast, cut into 1/2 inch pieces
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1 cred seedless grapes, halved (plus 4 small clusters for garnish)
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1/2 cgreen onion, thinly sliced
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1/3 cwalnuts, toasted and coarsely chopped
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4 lgcurly lettuce leaves
How To Make chicken, walnut & grape salad with curry dressing
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1Stir curry powder in a small skillet over medium heat until fragrant, about 30 seconds. Transfer to a medium bowl and add mayo, yogurt, chutney, ginger, and orange peel. Whisk to blend.
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2Stir in chicken, grapes, green onions, and walnuts. Season salad to taste with salt and pepper.
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3Place one lettuce leaf on each of 4 plates. Top each lettuce leaf with salad and garnish each plate with grape clusters.
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