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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Curried Chicken Salad Recipe

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This recipe for Curried Chicken Salad is from The Mindeman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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