Curried chicken salad
Curried Chicken Salad
This is one good chicken salad – especially in a pita pocket. I’ve been eating it for 3 days now and I’m still not sick of it. The juicy grapes are such a burst of coolness in the middle of the bit of heat from the chutney and curry powder. Not that it’s too spicy. It’s just the right amount of everything. It’s a great salad and a good use of leftover chicken.
Recipe: Curried Chicken Salad
(found at Epicurious)
2 tsp. curry powder
1/4 c. light mayonnaise
1/4 c. plain nonfat yogurt
2 tsp. mango chutney
1 tsp. minced peeled fresh ginger
1/2 tsp. fresh grated orange peel
3 c. cooked chicken, diced
1 c. halved seedless grapes
1/2 c. thinly sliced green onions (I substituted some onion powder, to taste, here since I didn’t have any onions in the fridge.)
1/3 c. walnuts, toasted and chopped
Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add mayonnaise, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend. Stir in chicken, grapes, green onions, and walnuts. Season to taste with salt and pepper. Cover and refrigerate. Serves 4-6.