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Wednesday, June 21, 2017

Fruited Curry Chicken Salad

4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, chopped
1/2 onion, chopped
1 small apple - peeled, cored and chopped
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup mayonnaise

In a large salad bowl combine the chicken, celery, onion, apple,
raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix
all together, tossing to coat. Refrigerate for several hours or
overnight allowing flavors to blend. Serve on a croissant or pita
bread as a sandwich or on a bed of lettuce.

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