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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

CURRIED CHICKEN SALAD From The Official Cookbook of Expo 86 Recipe

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This recipe for CURRIED CHICKEN SALAD From The Official Cookbook of Expo 86 is from The "WillBerry" Family Cookbook, 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 chopped celery
1 cup seeded and chopped red bell pepper
1 cup seeded and chopped green bell pepper
1 cup chopped mushrooms (I omit these)
½ cup coarsely chopped toasted almonds
½ cup half red seedless grapes
½ cup half green seedless grapes
½ cups snow peas, lightly steamed (I omit or use thawed frozen peas)
¼ cup chopped fresh parsley
¼ cup chopped red onion
2 cups cooked diced chicken
½ cup soft cream cheese
½ cup plain yogurt
⅔ cup mayonnaise
2 tsp. curry powder
1 tsp. to 1 tablespoon honey (to taste)
2 dashes Tabasco sauce
salt and freshly ground pepper to taste
Directions:
Directions:
In a large bowl, combine all ingredients from celery to cooked chicken.
In a separate bowl whisk together all ingredients from cream cheese to ground pepper. Fold the dressing into the salad. Serve in melon halves or between croissant halves.

 

 

 

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