Fruited Curry Chicken Salad

Originally from Allrecipes.com. Adaptions from my friend, Robbin. Great recipe! I think it needs salt so I modified the recipe.

Photo by Nancy S.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    skinless, boneless chicken breast halves, cooked and diced (Robbin sometimes uses a rotisserie chicken)

  • 1

    stalk celery, chopped

  • 1/2

    onion, chopped (go to taste here, so onion doesn't overpower)

  • 1

    small apple, peeled, cored and chopped (can leave peel on – good & adds color)

  • 1/3

    C golden raisins

  • 1/3

    C seedless grapes, halved (either red or green Robbin tends to use more grapes for added moisture, since she uses less of the mayo)

  • 1/2

    C chopped toasted pecans (Robbin usually doesn't add nuts, if so, she uses almonds)

  • 1/2-1

    tsp salt (my addition)

  • 1/8

    tsp ground black pepper

  • 1/2

    tsp curry powder (Robbin uses closer to 1 tsp curry)

  • 3/4

    C mayonnaise (Robbin uses much less mayo or subs plain Greek or plain reg yogurt)

Directions

Mix all ingredients together in large bowl. Makes 8 servings. Recipe says this salad tastes best if made the day before to enhance flavor.

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