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Old 03-31-2013, 03:09 PM   #1
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Curried Chicken Salad

Dressing:
1/2 cup Olive Oil Mayonnaise
1 Tablespoon Fresh Lemon Juice
2 Teaspoons Rice or White Wine Vinegar (Apple Cider Vinegar works, too)
1/2 Teaspoon of your favorite Curry Powder
1/4 Teaspoon Kosher Salt
1/8 Teaspoon Fine Ground Black Pepper (use white if it pleases you)
1/8 Teaspoon Cayenne (taste first add more if you would like it spicier)
This dressing is quite sharp when you first taste it, it needs overnight with the chicken to taste the best.

Salad:
2 cups Diced Chicken (I used the breast from a rotisserie chicken)
1/2 cup diced Celery
2 Tablespoons minced Parsley
3 thin sliced green onions with some of the green tops
2/3 cup Craisins or Dried Cranberries
1/3 cup chopped Nuts (pecans, walnuts, almonds)

Mix this all together in a bowl and stir in the dressing. Cover and refrigerate overnight.

To Serve:
1 - 2 cups Spinach on the plate, top with your favorite tomatoes, carrots, sweet peppers, olives etc and 3/4 cup of the Curried Chicken Salad.

The next time I fix this I am going to double the dressing, it was a bit dry with the spinach.

I was able to get three lunches out of this.
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Old 03-31-2013, 03:52 PM   #2
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Sounds delish, PF. I like halved green grapes in my chicken salad and they are on sale in my grocery right now.
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Old 03-31-2013, 03:59 PM   #3
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Sounds great, PF! Thanks!
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Old 03-31-2013, 04:41 PM   #4
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Quote:
Originally Posted by Kayelle View Post
Sounds delish, PF. I like halved green grapes in my chicken salad and they are on sale in my grocery right now.
Grapes would be great, I chose Craisins because I had just bought a huge bag of them from Costco! The original recipe had no sweet component.
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Old 03-31-2013, 06:35 PM   #5
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Oh my! This looks wonderful - thank you for sharing!
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Old 03-31-2013, 07:06 PM   #6
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Yum, my type of dish
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Old 03-31-2013, 07:23 PM   #7
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Thanks! I adapted it from a recipe from The New American Heart Association Cookbook, 8th Edition.
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Old 03-31-2013, 07:32 PM   #8
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It must be nice and healthy then, excellent!
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Old 03-31-2013, 07:54 PM   #9
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This sounds wonderful. At first I thought it was olive oil, not olive oil mayo. That would be an odd version.
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Old 03-31-2013, 08:04 PM   #10
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The recipe actually called for "Light" mayo, which lowers the fat content by replacing it with carbs...I like the olive oil swap better.
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chicken, craisins, curry, recipe, salad

Curried Chicken Salad Dressing: 1/2 cup Olive Oil Mayonnaise 1 Tablespoon Fresh Lemon Juice 2 Teaspoons Rice or White Wine Vinegar (Apple Cider Vinegar works, too) 1/2 Teaspoon of your favorite Curry Powder 1/4 Teaspoon Kosher Salt 1/8 Teaspoon Fine Ground Black Pepper (use white if it pleases you) 1/8 Teaspoon Cayenne (taste first add more if you would like it spicier) This dressing is quite sharp when you first taste it, it needs overnight with the chicken to taste the best. Salad: 2 cups Diced Chicken (I used the breast from a rotisserie chicken) 1/2 cup diced Celery 2 Tablespoons minced Parsley 3 thin sliced green onions with some of the green tops 2/3 cup Craisins or Dried Cranberries 1/3 cup chopped Nuts (pecans, walnuts, almonds) Mix this all together in a bowl and stir in the dressing. Cover and refrigerate overnight. To Serve: 1 - 2 cups Spinach on the plate, top with your favorite tomatoes, carrots, sweet peppers, olives etc and 3/4 cup of the Curried Chicken Salad. The next time I fix this I am going to double the dressing, it was a bit dry with the spinach. I was able to get three lunches out of this. 3 stars 1 reviews
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