This delicious curried chicken salad recipe from Jmore’s Food Enthusiast Dara Bunjon works great served on a warm croissant or toasty roll.
To prepare the chicken, use Dara Bunjon’s Poached Chicken Breast recipe.
Curried Chicken Salad
Ingredients
- 1/3 cup slivered almonds
- 1/3 cup mayonnaise
- 1/2 teaspoon curry powder
- 3 cups chilled, cubed chicken
- 1 cup sliced and diced celery
- 2/3 cup halved red and/or green seedless grapes
- 3/4 cup diced dried apricots and/or dried cranberries
- Salt and pepper to taste
Instructions
- Lightly toast the almonds in a pan over medium heat. You want to warm them only a couple minutes. Keep an eye on them so they don’t burn. Remove pan from the heat and let cool.
- In a large mixing bowl, one that can hold at least six to eight cups, add the mayonnaise and curry powder and mix well. Taste and adjust if you need a bit more curry powder.
- Fold in the cooled nuts, chicken, celery, grapes, apricots and/or cranberries, salt and pepper.
- Cover bowl and chill for 30 minutes before serving, taste and adjust salt and pepper.
Notes
On this episode of "The Food Enthusiast," Dara Bunjon talks with Anne-Marie Bonneau, author of "The Zero-Waste Chef."
This roasted eggplant recipe from Elite Jakob is easy, quick and delicious, perfect as a side dish, for brunch or next to fish or chicken or meat dishes.
Dara Bunjon talks with wine aficionado Zena Polin, proprietor of Beauty Champagne and Sugar Boutique and co-host of the "When You Just Want a Glass of Wine" podcast.
You can bake these no-flour, no-white sugar blueberry muffins from Elite Jakob in a regular muffin tin or as bite-size mini muffins.