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Curried Chicken Salad

Rajah Curry Powder

Crunchy apples and celery are delicious with creamy curry dressing. This a lesson in how to turn ordinary ingredients into an exotic experience for the taste buds. Use leftover baked chicken breast or roast chicken at 350 for 45 minutes to an hour or until no longer pink inside. Cool quickly in the freezer.

    2 skinless, boneless chicken breasts (1 pound), 
    roasted and diced
    cup chopped Red Delicious apple
    1 tablespoon chopped yellow onion
    2 tablespoons chopped celery stalks
    1 tablespoon raisins
    cup mayonnaise
    2 tablespoons apricot jam
    1 tablespoon mild curry powder
    1 tablespoon slivered almonds
    Lettuce leaves

1.  In a large bowl, toss the chicken, apple, onion, celery, and
     raisins.

2.  In a small bowl, blend the mayonnaise, jam and curry
     powder. When creamy and smooth, toss with the chicken.

3.  Refrigerate until serving time. Toast the almonds on a
     jellyroll pan in 350
oven 2-3 minutes. Serve salads on lettuce
     leaves sprinkled with almonds.

     Makes 2 servings



 

Seasoned with Love
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 Seasoned with Love- A copyright recipe

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