Tuesday, March 24, 2015

Curried Chicken Salad

Apple, celery, and cashews add crunch to this Curried Chicken Salad.
Curried Chicken Salad
Yield: 4 cups • Preparation: 15 minutes • Refrigerate: 4 hours
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  1. ½ cup mayonnaise
  2. 1 tablespoon fresh lime juice
  3. 1 teaspoon honey
  4. ½ teaspoon curry powder
  5. ½ teaspoon salt
  6. ¼ teaspoon ground black pepper
  7. 3 cups diced poached chicken
  8. ½ cup diced red grapes
  9. ½ cup diced yellow apple
  10. ⅓ cup diced celery
  11. ⅓ cup chopped roasted, salted cashews
  12. Garnish: Bibb lettuce
  1. In a small bowl, combine mayonnaise, lime juice, honey, curry, salt, and pepper, whisking well. Set aside.
  2. In a large bowl, combine chicken, grapes, apple, and celery, stirring well. Add mayonnaise mixture, stirring to combine.
  3. Cover, and refrigerate until chilled, at least 4 hours and up to 2 days. Just before serving, add cashews, stirring well.
  4. Place a Bibb lettuce leaf on individual serving plates, and divide chicken salad evenly among plates.
  5. Serve immediately.
TeaTime Magazine http://www.teatimemagazine.com/
 From TeaTime March/April 2013

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