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August 14, 2009

Curried Chicken Salad

The first time I had this kind of a salad was when my friend, Cyndi made this for July 4th block party. R & I both loved it and as always, I asked for her the recipe. She gave it to me, I made it a couple of times and then lost the recipe. This is what I came up with . And yes, I know this recipe calls for curry powder, but who claimed this recipe was Indian??:) wink wink

Curried Chicken Salad

Oil – 1 T

Onion – 1 cup, Sliced

1 rotisserie chicken, skin removed and meat chopped or shredded & chilled

Celery- 1 cup, chopped

Grapes – 1 cup (mix green and purple)

Mango- 1 cut in small cubes

Ginger- 1 tsp, grated


1 1/2 cups plain Greek Yogurt

Mango Chutney- 1 tsp

Curry paste/powder- 2 tsp (add more or less per your taste)

Salt & pepper – to taste


Slivered Almonds- ½ cup

Roasted Sunflower seeds- ¼ cup

  • Heat a sauté pan with oil and cook the onions until they turn golden brown.
  • Set it aside in a bowl and let it cool.
  • In a bowl, mix all the ingredients for the dressing and whisk well.
  • Add the onions and the rest of the ingredients and stir gently.
  • Garnish with almonds and sunflower seeds and serve chilled or at room temperature.

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