This week’s recipe was provided by Ashley (created by Recipe Girl), and it looks totally scrumptious! With spring coming just around the corner, who wouldn’t want a delicious twist on the more standard chicken salad sandwich? I know I’m excited to give it a try! Ashley had success with this recipe using the following modifications: she didn’t include raisins (craisins could be a good alternative, if you’re into that!), no pineapple, added almonds, and used a pita pocket instead of the lettuce wraps. Try this one out, and let us know how you like it!
Fruity Curry Chicken Salad
2 cups cooked and diced chicken breast
3/4 cup halved red grapes
1/2 cup diced celery
1 medium Golden Delicious apple, diced
1/2 cup chopped, toasted pecans
1/3 cup golden raisins
4 green onions, chopped
3 tablespoons crushed pineapple
3/4 cup mayonnaise (light is okay)
1 tablespoon soy sauce
1 1/2 teaspoons curry powder
1/8 teaspoon ground pepper
lettuce leaves (butter lettuce works well)
1. Place salad ingredients in a medium bowl.
2. In a separate bowl, whisk together the dressing ingredients. Add the dressing to the salad and mix well. Chill until ready to serve (or serve immediately). Scoop onto lettuce leaves for serving. The chicken salad may also be spread between two slices of bread or onto a croissant and served as a sandwich.
*If you are preparing this recipe as gluten-free, just make sure you use brands of canned pineapple, mayonnaise and soy sauce that are known to be gluten free. Serve on lettuce leaves or gluten-free bread.