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Favorite Chicken Curry Salad Recipe

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This recipe for Favorite Chicken Curry Salad is from The Sikes 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 cups chicken stock
1 pound chicken breasts, boneless and skinless
1/4 slivered almonds
1/2 cup mayonnaise
3 Tablespoons heavy whipping cream (optional)
1/2 teaspoon curry powder
Pinch of sugar
2/3 cups red and green grapes, cut in half
Directions:
Directions:
Bring the chicken stock to a boil in large saucepan and add the chicken breasts. Let the stock come back to a simmer, lower the heat, and cook gently for 20-25 minutes, partially covered. Lift the breast out of the stock and cool.

Scatter the almonds on a baking sheet and lightly toast for 6-8 minutes in an oven heated to 325º. Thoroughly blend the mayonnaise, whipping cream, and curry powder and season to taste with sugar.

To assemble, cut the cooled chicken breasts into large chunks. Place the chicken, almonds, and grapes in a mixing bowl. Add as much of the dressing as necessary to reach a consistency you like.

 

 

 

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