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Curried Chicken Salad Recipe

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

Contributor:  
Contributor:  
Karen Ross
Added: Thursday, January 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 cups diced chicken, cooked & diced (I used 10 skinless, boneless half breasts & baked then according to pkg directions, then chilled before dicing)
2 cups green seedless grapes
1/2 cup sliced celery
1/4 cup chopped green onion
1 cup sliced water chestnuts
1 cup chow mein noodles
Dressing:
I cup mayonnaise
1 cup dairy sour cream
t tsp curry powder
4 Tbsp Major Grey’s Chutney (available in gourmet food dept.)

Directions:
Directions:
Combine ingredients for dressing and blend thorougly in electric mixer or blender. Cover and refrigerate overnite.
One hour before serving, combine dressing will all salad ingredients except noodles. At serving time, gently toss in noodles and serve immediately on crisp greens.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Major Grey’s Chutney adds greatly to dressing, however any fruit chutney could be used. Dressing recipe makes a bit too much so make 3/4 recipe or do as I did and use a week later to dip fresh veggies in or on another salad for two.

 

 

 

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