You are here

Curried Chicken Salad

Chicken.delights's picture
  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

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: 
Main Dish

Rate It

Your rating: None
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2236 Calories from Fat 1536

% Daily Value*

Total Fat 172 g264.8%

Saturated Fat 27.1 g135.5%

Trans Fat 0 g

Cholesterol 465.5 mg155.2%

Sodium 1863.6 mg77.7%

Total Carbohydrates 35 g11.5%

Dietary Fiber 11.8 g47.1%

Sugars 14.8 g

Protein 134 g268.3%

Vitamin A 46% Vitamin C 36.7%

Calcium 27% Iron 53.8%

*Based on a 2000 Calorie diet

Curried Chicken Salad Recipe