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Curried Chicken Salad

By August 20, 2017
Simple EatsAuthorSimple EatsCategory, DifficultyIntermediate
Yields1 Serving
Prep Time45 mins
INGREDIENTS
 6 boneless, skinless chicken breasts, cubed
 3 cups mayonnaise
 1 tablespoon curry powder
 1 teaspoon lemon juice
 1 tablespoon soy sauce
 2 ½ cups slivered almonds, toasted
 1 pound seedless green grapes, halved
 2 cups chopped celery
 1 (8 ounce) can sliced water chestnuts
 1 (20 ounce) can pineapple chunks, thoroughly drained
 paprika, for garnish
DIRECTIONS
1

Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.

2

In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.

3

Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).

4

Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.

Ingredients

INGREDIENTS
 6 boneless, skinless chicken breasts, cubed
 3 cups mayonnaise
 1 tablespoon curry powder
 1 teaspoon lemon juice
 1 tablespoon soy sauce
 2 ½ cups slivered almonds, toasted
 1 pound seedless green grapes, halved
 2 cups chopped celery
 1 (8 ounce) can sliced water chestnuts
 1 (20 ounce) can pineapple chunks, thoroughly drained
 paprika, for garnish

Directions

DIRECTIONS
1

Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.

2

In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.

3

Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).

4

Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.

Curried Chicken Salad

Simple Eats

Author Simple Eats

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