Recipe for Curried Chicken Salad, please
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Recipe for Curried Chicken Salad, please
| Sat, 03-12-2005 - 9:19pm |
I have seen a lot of people mention eating curried chicken salad as part of their meal plan or as a salad topper.
I would appreciate some suggestions/recipes on how you make yours.
TIA,
Amy

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Amy I use the crock pot recipe for rotisserie chicken (recipe below)- the chicken just becomes sooooo easy to shred!
Susan :)
Amy,
Here's the recipe I use:
Curried Chicken Salad
1 1/2 pounds boneless and skinless cooked chicken, cooled
1/2 cup non-fat plain yogurt
1/2 cup mayo
1/2 cup Dijon mustard
1 1/2 tablespoons curry powder
1/2 tablespoon ground cumin
1/2 teaspoon cayenne pepper, plus more to taste
1/2 cup grapes cut in half (optional -- leave out for phase 1)
Kosher salt and freshly ground black pepper
1/2 cup cashews
Cut chicken into small cubes and set aside.
In a large bowl, combine yogurt, mustard, curry powder, cumin, and cayenne pepper. Add the cubed chicken and grapes (optional). Season with salt, pepper and more cayenne, if desired. Mix in the cashews right before serving so they stay crunchy.
Enjoy!
Yum sounds good Cathy (I just copied YOUR recipe)!
Susan :)
I hope you enjoy it.
Susan and Cathy,
Thanks for the recipes/tips. I will be making this tonight. Susan, I like it spicy also!
Can't wait to try these ideas, will let you know how it turns out.
Amy
Let us know what you end up with & how you like it!!!!
Susan :)
So, I finally made this and had it for lunch the past 2 days. I kind of did a combo of both your suggestions. I did almost equal parts of curry and mayo (I was afraid to do it exactly equal but I will next time), but added some dijon mustard, lemon juice and cayenne pepper too. I threw in a couple craisins and one slice of apple chopped in w/ a few cashews. But, thought it needed at least one veggie so I used green pepper since I didn't have any celery.
The first lunch, I had it over some romaine lettuce. I liked it OK, but didn't love it. The next day I put it into a WW tortilla and made a wrap and I thoroughly enjoyed it!
I will definitely make again and make it a bit spicier.
Thanks again for the tips.
Amy
I made the Curried Chicken Salad this week, but made a few changes in it. I left out the cashews and grapes. I didn't have dijon mustard so used some hot and spicy mustard. I added celery and onion. I put it in the food processor and almost pureed it. It is like a chicken salad spread that you buy. I also added a couple packs of sugar substitute to tone down the hot mustard. I have been eating it for a snack with celery and pepper sticks. Very good. I think it will be good in a ww pita or wrap too.
Pam
Pam,
Great idea to stick it all in the food processor.
Hi all;
I've made it for years now, but never got that creative..It all sounds delicious..I have always done it down & dirty easy :-)
One large can white meat chicken
ff mayo enough to moisten + a little
curry powder (lots>>I like it a little warm as well)
Lawrey's season salt (low sodium..heart issues)
slivered almonds
I always mixit up the night before before tho' so that it has time to 'marinate' and mix flavors... It's great now on the 'flat-outs' 1/2 of one is enough for me or whole wheat tortillas...
Thanks so much for the additional addins and pureed ideas...it always did get a little better each time I made it...now it will jump to scrumptious..:-)
sharon
165/159/140
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