Curry Chicken Salad

This Curry Chicken Salad is perfect for a Mother’s Day lunch, a summer picnic, a baby or bridal shower or really, anytime. It can be served as a sandwich, atop a bed of lettuce leaves, with crackers, or in a Parmesan cup. It’s a really easy recipe, which is light but filling and perfect for entertaining since you can make it ahead of time. 

You can use white chicken meat, brown, or leftover rotisserie chicken. I’ve also made it with canned chicken meat. The sauce is light without too heavy of a curry flavor but if you like more, add more.

CURRY CHICKEN SALAD

Prep: 10 minutes       Chill: 4 hours          Serves: 6 for approximately $8.00 (for the chicken salad itself)

Ingredients:

2 cups cooked chicken, cut into bite size pieces

1/2 cup chopped celery

1/2 cup sliced almonds, toasted

1/4 cup sliced water chestnuts

1/2 pound seedless red grapes

1 8-oz can pineapple chunks, drained

3/4 cup mayonnaise

1 tsp curry powder

2 teaspoons lemon juice

2 teaspoons soy sauce

salt and pepper if desired

Can be served…

On bread or croissants for sandwiches, in a parmesan cup or atop a bed of lettuce leaves or atop a sliced avocado, on crackers, etc.

Directions:

Combine the first 6 ingredients in a bowl.

Combine mayonnaise and next 3 ingredients and mix well; spoon over chicken mixture and toss gently. Cover and chill at least 4 hours. Taste and add salt and pepper if desired.

Serve over lettuce leaves, with bread or crackers, or in a parmesan cup.

Here’s the recipe for the Parmesan Cups…

Parmesan “Cup” Easy Salads…Delish, Easy & Inexpensive