Thursday, October 3, 2013

Curried Chicken Salad

In honor of one of my longest and most cherished friendships, I'm bringing you this Curried Chicken Salad recipe.  You see, today is her due date!  Her due date for a long awaited and much prayed for amazing gift from God.  I was holding my breath for the big news!  But as of Monday, I could breathe easy!  Her beautiful, little boy was born a few days early. :)  Congrats to the new mommy and daddy! Now to celebrate with this delicious lunch!

A little over a year ago, she came to visit along with another best girlfriend of ours.  We enjoyed lunch together one day, and I think we all ordered curried chicken salad.  She mentioned she made something very similar back home and promised to send me the recipe, which she did, and now I get to share it with you!

I made this on a Sunday afternoon so it was available for lunch or a quick dinner throughout the week.  Try it on whole grain bread, in a wrap, or on a bed of lettuce with crackers.  So many possibilities and always delish!

Here is how to make it:

Curried Chicken Salad


1 rotisserie chicken, skinned, boned, and shredded
1 cup celery, finely chopped
1 cup dried cranberries
1/2 cup green onions, chopped
1/2 cup cashews, roughly chopped (optional)
3/4 cup mayonnaise
1/2 cup sour cream
1/2 cup apple juice
1 Tablespoon + 1 teaspoon curry powder
1/4 teaspoon black pepper


In a large bowl, combine chicken, celery, cranberries, green onions, and cashews.

In a medium bowl, combine mayonnaise, sour cream, apple juice, curry powder, and pepper.  Spoon dressing over chicken mixture and stir gently to combine.  (You may not want to use all of the dressing, so add according to your liking.)  Refrigerate and cover for about 4 hours or overnight to blend the flavors.


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