Wednesday, May 12, 2010
Crunchy Curry Chicken Salad
Despite the fact that I wore a coat to work yesterday, it is May, and summer is almost here--even if mother nature seems to be slightly indecisive about it. Warm weather means picnic season is upon us, so I am going to start sharing some of my favorite summer salad recipes (pasta, tuna, potato, etc.).
I am starting off with my favorite chicken salad recipe. I love the combination of curry and mango chutney, and the celery and sliced almonds give it a delightfully crunchy texture. I have seen similar recipes that call for apples and/or raisins in place of grapes, so you can play around with this a bit. Also, the measurements for the celery and grapes don't have to be exact. It is all a matter of preference.
Enjoy! I hear *knock on wood* the weather in DC is supposed to be beautiful this weekend!
Here is what you will need:
Step 1: Cook the chicken. Place the chicken in a pot and cover with water.
Bring the water to a full boil. It usually takes the chicken at least 20-25 minutes to cook.
Step 2: While the chicken is cooking, go ahead and make the curry dressing. Start with 1 cup of mayonnaise (I use fat-free). Add 1 tablespoon of soy sauce.
Then 1 tablespoon of lemon juice.
Then 1 1/2 teaspoons of curry powder.
And 1 tablespoon of mango chutney.
Step 3: Slice 1 and 1/2 cups of grapes.
Step 4: Chop 1 cup of celery.
Step 5: When the chicken has cooled, chop the chicken into bite-size pieces.
Step 6: Mix the grapes, celery, and chicken together.
Step 7: Add 1 package of sliced almonds.
Step 8: Add the dressing.
Full List of Ingredients:
1 package of chicken (3-4 chicken breasts)
1 cup of chopped celery
1 1/2 cup of seedless red grapes
1/2 cup of sliced almonds
1 cup of fat-free mayonnaise
1 tablespoon of soy sauce
1 tablespoon of lemon juice
1 1/2 teaspoons of curry powder
1 tablespoon of mango chutney