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Curried Chicken Salad Salad Or Sandwich

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Ingredients

Adjust Servings:
1/3 cup bacon (cooked crisp & crumbled)
2 large chicken breast halves (boneless, skinned, pre-cooked & cut in bite-size cubes)
2/3 cup mayonnaise (thinned with 1-2 tbsp of milk or heavy cream)
2 - 4 teaspoons curry powder (more or less to taste)
1/4 teaspoon pepper
1/2 teaspoon salt
1/3 cup golden raisin
1/3 cup red onion (chopped)
1/2 cup celery (chopped)
1 cup tomatoes (grape or cherry, halved)
1/2 cup pecans (toasted & chopped)
4 cups mixed salad greens (or lettuce of choice)

Nutritional information

364.8
Calories
239 g
Calories From Fat
26.6 g
Total Fat
3.8 g
Saturated Fat
33.4 mg
Cholesterol
606.9 mg
Sodium
25 g
Carbs
3.1 g
Dietary Fiber
12.2 g
Sugars
10.3 g
Protein
586g
Serving Size

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Curried Chicken Salad Salad Or Sandwich

Features:
    Cuisine:

    Absolutely delicious and a wonderful combination of flavors. Made for the X-tra Hot Dishes ZWT.

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Curried Chicken Salad (Salad or Sandwich), Originally an RSC entry, this easy-to-fix chicken salad is full of flavor, color & texture & is ideal as a luncheon entree or sandwich filling for snacks or to-go occasions (Time was allowed for ingredient prep, but does not include time for the salad to chill under refrigeration) *Enjoy*, Absolutely delicious and a wonderful combination of flavors Made for the X-tra Hot Dishes ZWT , Great chicken salad! I left out the onion (don’t care for it) and used diced regular tomatoes as that’s what I had on hand Enjoyed the sweet and savory combination of flavors – thanks for posting your recipe! Made for the Top Favorites of 2009 event


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    Steps

    1
    Done

    Cook Bacon Till Crisp, Crumble & Set Aside.

    2
    Done

    While Bacon Is Cooking, Cut Pre-Cooked Chicken Breasts Into Bite-Sized Cubes & Set Aside.

    3
    Done

    in a Sml Bowl, Combine Mayo, Curry Powder to Taste Pref, Salt & Pepper.

    4
    Done

    in a Lrg Salad Bowl, Toss All Ingredients W/Dressing (except Mixed Greens or Lettuce) & Refrigerate Till Well-Chilled.

    5
    Done

    When Chilled, Serve the Chicken Salad Over Mixed Greens or a Bed of Lettuce on 4 Salad Plates & Garnish W/Veggies or Fruit of Choice as Desired.

    6
    Done

    Note: the Chicken Salad Can Be Made a Dy Ahead of Planned Luncheon Service or Stored in a Container to Use For Sandwich Filling as Desired For Snacks or to-Go Occasions.

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    Emily Johnson

    Bean aficionado brewing up the perfect cup of coffee every time.

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