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Curried Chicken Salad

Chicken.delights's picture
Ingredients
  Sliced almonds 3 Tablespoon
  Mayonnaise 1⁄2 Cup (8 tbs)
  Prepared mustard 1⁄2 Teaspoon
  Garlic salt 1⁄2 Teaspoon
  Curry powder 1 Teaspoon
  Ground red cayenne pepper 1⁄8 Teaspoon
  Lemon juice 2 Teaspoon
  Chutney 2 Tablespoon, chopped (Major Greys)
  Cooked chicken pieces/Bite size cooked turkey pieces 3 1⁄2 Cup (56 tbs) (Bite Size Pieces)
  Thinly sliced celery 2⁄3 Cup (10.67 tbs)
  Green onions with tops 2 , thinly sliced
  Apple 1 Small, cored and diced
Directions

Spread almonds in a shallow baking pan and toast in a 350° oven until golden (about 8 minutes).
Set aside.
In a large bowl, combine mayonnaise, garlic salt, mustard, curry powder, pepper, lemon juice, and chutney.
Add chicken, celery, onions, and apple; stir to blend.
If made ahead, cover and refrigerate until next day.
Just before serving, sprinkle with almonds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Chicken

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