When the weather is nice, there’s nothing I like better than just being outdoors. And I especially like entertaining when the temperature is warm and the flowers are blooming which means we can dine outdoors, (and I don’t have to clean the house as much!)
I recently hosted a ladies brunch where I used my guests as taste-testers for new recipes. I chose foods that I could prepare ahead of time so that once my friends arrived, I could sit and visit with them instead of being stuck in the kitchen cooking, which made me (and my guests) feel more relaxed.
One of the dishes I made was a Curry Chicken Salad, which I served in Parmesan Cups. It’s a really easy recipe, which is light but filling and perfect for entertaining since you can make it ahead of time. The Curry Chicken Salad will serve around 12 people, depending on the size of each serving. I served an ice-cream scoop portion size for each serving and had enough for about 15 people, but again, depends on how you’re serving it and what you’re serving it with.
You can use white chicken meat, brown, or leftover rotisserie chicken. The sauce is light without too heavy of a curry flavor but if you like more, add more.
CURRY CHICKEN SALAD
Takes about 15 minutes to prep and serves approximately 12, depending on serving size. This cost me about $8.00 to make but the price can change quite a bit, depending on sale prices and the season. I paid $1.99 per pound for my chicken and the grapes were on sale for 99 cents a pound. You can make this gluten-free by simply using gluten-free soy sauce.
4 cups cooked chicken, cut into bite size pieces (You can use
1 cup chopped celery
1 (8 ounce) can sliced or chopped water chestnuts, drained
2 cups red seedless grapes, cut in half
1 (2 ounce) package slivered almonds
1 cup mayonnaise
1 teaspoon soy sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoons curry powder
salt and pepper if desired
In a large bowl, gently combine the chicken, celery, water chestnuts, grapes, and almonds.
In a separate bowl, combine the mayo, soy sauce, lemon juice, and curry. Mix well (I like using a whisk to really get it mixed together.) Add to the chicken mixture and stir gently to combine. Taste and add salt and pepper if desired.
Serve over lettuce leaves, with bread or crackers, or in a parmesan cup like I did.
Here’s the recipe for the Parmesan Cups…