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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Curried Peanut Chicken Salad or Appetizer Recipe

5 stars - based on 1 vote
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This recipe for Curried Peanut Chicken Salad or Appetizer is from The Burton/Powell 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:  
4 chicken breast halves
2 cups of half and half
1 and 1/2 cups of mayo
3 tbs of mango chutney
2 tbs of dry sherry
1 tbs sherry vinegar(I've use any vinegar I have)
2 tbs plus 1 tsp of curry powder
1 tsp of tumeric
2 cuts of salted roasted peanuts finely chopped
Directions:
Directions:
Preheat oven to 350º
Place the chicken in a shallow baking dish just large enough to hold. Pour half and half over them and bake for 30 min. Cool and cut into 1 inch cubes.
Process the mayo, chutney, sherry, vinegar, curry powder and tumeric in a food processor until blended. For appetizer dip each chicken piece in curry mayo and then in peanuts and refrigerate for 30 minutes. Serve speared on a toothpick. For a salad, Plate a couple of large lettuce leaves on plate, put a portion of chicken on top and sprinkle with the nuts.
Number Of Servings:
Number Of Servings:
4 meals or 30 apps?
Preparation Time:
Preparation Time:
30 min?
Personal Notes:
Personal Notes:
Very easy and delicious.

 

 

 

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