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
Optional: Substitute acidulated and drained diced apple or grapes or use a combination of both. If you don’t like almonds, use your favorite nut chopped. Fresh mango makes a nice addition, add a ¼ cup diced.
Yields: 4-5 cups