Curried Chicken Salad Recipe

Ingredients

Curried Chicken Salad
Adapted from Diane Mott Davidson book ‘Fatally Flaky"
3 boneless chicken breasts with skin on
Olive oil
Salt and pepper
1 can mandarin oranges, drained
3/4 C red onion, chopped
1 hard boiled egg (optional)
2-3 stalks celery, chopped
Sliced almonds
Curry Dressing
Curry Dressing
1 1/2 C mayonnaise
2 Tbsp sour cream
3/4 Tbsp curry (or more, if desired)
1 Tbsp lime or lemon juice, fresh
Salt and pepper
Blend ingredients thoroughly and pour over as much as you need over chicken. Reserve remaining dressing for dipping celery, carrots, etc.

Preparation

Step 1

Preheat oven to 400. Rub olive oil over skinless portion of chicken and salt/pepper generously. Place on foil lined pan and Bake about 35 minutes. Remove from oven and cool. Cut up in bite-sized pieces (option to remove skin before cutting up).

Place chicken in bowl and add mandarin oranges, red onion, celery, hard boiled egg and almonds. Prepare Curry Dressing and pour over mixture. Gently toss and refrigerate overnight.

-Sally Smolenski