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Delicious Curried Chicken Salad

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Ingredients

Adjust Servings:
2 1/2 lbs chicken breasts, cooked and cut into 1-inch cubes
3 - 4 celery ribs, thinly sliced on diagonal
2 cups red seedless grapes
1/2 cup walnuts or 1/2 cup peanuts
1/2 cup raisins (or use both) or 1/2 cup dried cranberries (or use both)
1 large apples, peeled and chopped (optional) or 1 orange, peeled and diced (optional)
1 cup mayonnaise
1/4 cup half-and-half cream
1/2 cup apricot preserves
1/4 cup rice wine vinegar
2 tablespoons curry powder
salt and pepper

Nutritional information

1050.6
Calories
521 g
Calories From Fat
57.9 g
Total Fat
12.5 g
Saturated Fat
202.5 mg
Cholesterol
648.1 mg
Sodium
73.2 g
Carbs
4 g
Dietary Fiber
44.6 g
Sugars
64.3 g
Protein
357g
Serving Size

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Delicious Curried Chicken Salad

Features:
    Cuisine:

    Very good chicken salad. Made it for a luncheon and got rave reviews. Everyone asked for the recipe. Used diced apple and toasted pecans. Substituted peach/mango jam for the apricot jam and sauteed the curry in a little oil with a quarter of a chopped onion which I pureed into the dressing. Completely forgot about the cream and no one missed it.

    • 140 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Delicious Curried Chicken Salad, If you are a curry lover, then this chicken salad is worth trying, it is very good! You can add in onions also if desired, peanuts can be subbed for the walnuts Plan ahead, this needs be refrigerated for a minimum of two hours or more Prep time includes refrigeration time, Very good chicken salad Made it for a luncheon and got rave reviews Everyone asked for the recipe Used diced apple and toasted pecans Substituted peach/mango jam for the apricot jam and sauteed the curry in a little oil with a quarter of a chopped onion which I pureed into the dressing Completely forgot about the cream and no one missed it , Very good chicken salad Made it for a luncheon and got rave reviews Everyone asked for the recipe Used diced apple and toasted pecans Substituted peach/mango jam for the apricot jam and sauteed the curry in a little oil with a quarter of a chopped onion which I pureed into the dressing Completely forgot about the cream and no one missed it


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    Steps

    1
    Done

    In a Large Bowl, Mix Together the Chicken and All Remaining Ingredients (except the Dressing Ingredients); Mix Well to Combine.

    2
    Done

    For the Dressing, Mix/Whisk All Dressing Ingredients Adjusting Salt and Pepper to Taste.

    3
    Done

    Gently Add/Mix in Dressing With the Chicken Salad in the Bowl; Toss Well to Combine.

    4
    Done

    Cover and Refrigerate For a Minimum of 2 or More Hours Before Serving.

    5
    Done

    Delicious!

    Avatar Of Sebastian Vaughan

    Sebastian Vaughan

    Vegan chef dedicated to creating flavorful and nourishing plant-based dishes.

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