"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Curried Chicken Salad Recipe

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This recipe for Curried Chicken Salad, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janis Richardson
Added: Friday, April 4, 2008


1 clove garlic
1/4 teaspoon chopped fresh ginger
3 tablespoons fresh lemon juice
1 teaspoon curry powder
1 teaspoon Dijon mustard
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup Canola oil

3-4 cups cooked and cubed chicken
2 cups broccoli florets, blanched for 1 minute
1-1/4 cups sliced celery
3/4 cup salted cashews
6 cups pre-washed spinach
Chives for garnish

To make the Curry Vinaigrette, finely chop the garlic and ginger in a food processor. Add the lemon juice, curry, mustard, salt and pepper and blend. Pour the Canola oil in a slow steady stream and process until smooth. The vinaigrette can be made a day ahead. Transfer it to a covered container and refrigerate until 1 hour before serving. When ready to use, whisk the vinaigrette and taste for seasoning.

Combine the chicken, broccoli, celery and cashews in a large bowl. Add the Curry Vinaigrette and toss until well blended.

To serve, make a bed of spinach on each dinner plate. Spoon the salad in the center of the spinach, dividing evenly among the servings. Garnish each serving with chives.

Number Of Servings:
Number Of Servings:




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