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Curried Chicken Salad Recipe

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This recipe for Curried Chicken Salad, by , is from The Mindeman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Trisha Harms
Added: Tuesday, October 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 boneless skinless chicken breasts - poached, cooled, and shredded
1/2 c. roasted/salted cashews, coarsely chopped
1/2 c. shredded or matchstick carrots
1/4 c. scallions or fresh chives, chopped

1/2 c. real mayonnaise
1/2 c. plain yogurt, Greek if available
1 1/2 tbsp. curry powder
1/2 tsp. turmeric

Directions:
Directions:
In small bowl, whisk together mayonnaise, yogurt, curry powder, and turmeric until well incorporated. Set aside to allow curry powder to absorb.

Combine chicken, cashews, carrots, and scallions in medium bowl. Add mayonnaise mixture, stir with fork until all ingredients are evenly coated. Refrigerate and serve cold.

Number Of Servings:
Number Of Servings:
About 6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I made this recipe up after having a delicious curried chicken salad sandwich at a nearby cafe. I think my version is even better than the original.

Works great in sandwiches or spread on fresh toast with a slice of tomato, some cucumber, avocado or fresh sprouts, and a sprinkle of kosher or sea salt.

 

 

 

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