"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Curry Chicken Salad Recipe

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This recipe for Curry Chicken Salad, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patrice Dirksen
Added: Tuesday, August 7, 2007


1 lb. chicken cooked and diced
1/4 cup red onion finely diced
1/4 cup celery finely diced
14 cup seedless grapes cut in half
3 T. sour cream
1/2 cup plus 1 T. cup curry mayo (recipe included)
pinch each of salt, pepper and dried thyme

1/2 jar Major Grey Chutney (1 oz. dollop per serving)

8 oz. mixed greens (if serving as a salad)

Curry Mayo Ingredients:
1 cup mayo
1/2 to 1 tsp fresh garlic, peeled and minced
1 tsp dijon mustard
1-1/2 tsp curry powder
1/4 tsp fresh lemon juice

To prepare curry mayo:
1. mince garlic
2. juice lemon
3. combine all ingredients and mix well.

To Prepare Chicken Salad:
Dice cooked chicken, celery, onion, and slice grapes in half. Combine all ingredients except greens and chutney and mix well. Chill.

To Serve:
Place greens in serving dish. Put chicken salad on top. Place a dollop of chutney onto the chicken salad.

Or serve tapas style using pita pocket bread.

Personal Notes:
Personal Notes:
This is an amazing recipe from a tapas restaurant.Good as a salad served on a bed of greens or a pita sandwich. Also can be served with pita chips as an appetizer. Easy to make.




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