Print

Curry Chicken Salad

Print Recipe

Ingredients

  • 1 1/2 pounds cooked chicken (about 3 chicken breasts) cut into bite size pieces*
  • 1 1/4 cup light mayonnaise (or regular)
  • 1 tablespoon curry powder
  • 1/8 teaspoon ground ginger
  • 1 rib celery, chopped
  • 1/2 cup red grapes halves
  • 1/3 cup almond slivers
  • 2 tablespoons raisins
  • Salt and pepper to taste

Instructions

  1. In a large bowl combine mayonnaise, curry powder, ground ginger and a pinch of salt and pepper. Stir until combined. Add in chicken, celery, grapes, almonds and raisins and stir to blend with mayonnaise.
  2. Chill for 30 minutes.
  3. Serve on croissants or alone.

Notes

Leftover cooked chicken or rotisserie chicken works great. If cooking chicken, simply add 3 chicken breasts (1 1/2 pounds) on a foiled lined baking sheet. Drizzle with olive oil and a season with salt and pepper. Cook at 350 degrees F for 35-40 minutes until chicken is cooked. Cool and cut chicken.

Find it online: https://www.motherthyme.com/2012/03/curry-chicken-salad.html