Fruity Curry Chicken Salad

Photograph by Recipe Girl

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

Ingredients:

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

DRESSING:
3/4 cup mayonnaise (light is okay)
1 tablespoon soy sauce
1 1/2 teaspoons curry powder
1/8 teaspoon ground pepper

FOR SERVING:
lettuce leaves (butter lettuce works well)

Directions:

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.

TIPS:

*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.

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One thought on “Fruity Curry Chicken Salad

  1. I made the chicken salad for our dinner tonight. It was delicious!! I was a little nervous that the curry might be too strong for my liking, but I LOVED the flavor! We ate it on croissants, which of course added a nice flaky texture and buttery flavor 🙂 The only modifications I made were leaving out the raisins and pineapple, and only using three green onions instead of four. I will definitely make this recipe again! Thanks for sharing, Ashley!

    Liked by 1 person

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