Ingredients
-
4
-
1 3/4
-
1 1/2
-
1/2
-
1/3
-
5
-
1
-
1
-
1/2
-
1/2
-
1/4
-
1
-
1
-
1
-
1/2
Directions
Curried Chicken Salad, No matter how much I make, we devour all of this chicken salad The secret: pecans and lots of curry (and I don’t usually like curry) I prefer adding raisins, but omit them when DD is indulging with us Serve it as sandwiches, on lettuce as a salad, or with crackers for an appetizer spread DS even eats this for breakfast , A new favorite FOR SURE! used dried cranberries and chopped, toasted, Smokehouse Almonds as i didn’t have raisins or pecans and it was A-MAZ-ING! Omitted the sugar Probably won’t even try it with the raisins and pecans because the cranberries and almonds were so tasty! Thanks for posting!, Delicious just like mama makes!
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Steps
|
1
Done
|
Bring Water and Chicken Broth to a Simmer in a 2- to 3-Quart Saucepan. |
|
2
Done
|
Add Chicken and Simmer, Uncovered, 6 Minutes. |
|
3
Done
|
Remove from Heat, Cover Pan, Then Let Stand Until Chicken Is Cooked Through (about 15 Minutes). |
|
4
Done
|
Move Chicken to a Plate, Let Cool 10 Minutes, Then Chop Into 1/2-Inch Pieces. |
|
5
Done
|
While Chicken Is Cooling, Whisk Together Mayonnaise, Yogurt, Curry, Lime Juice, Honey, Ginger, Salt, and Pepper in a Large Bowl. |
|
6
Done
|
Add Chicken, Onion, Mango, Grapes, and Cashews; Gently Stir to Combine. |
