Reviewed: Nov. 9, 2009

it's great

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Reviewed: Aug. 19, 2009

It was just ok. Better the next day. In mine: grapes, celery, walnuts, garlic powder, lots of curry. Red leaf lettuce and whole wheat tortilla made a great wrap. Sriracha hot chili sauce as a condiment was great, but its really hot - be careful!

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Almanzo Wilder

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Jul. 14, 2009

This recipe is definitely missing something. I love curry, but that's about all you taste both during and after you're done eating. I've had curry chicken salad at two different restaurants and both were better than this recipe. I will keep searching for a better version.

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Angela

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Reviewed: Jul. 7, 2009

I made your recipe twice. the first time i thought it was to plain. the next time I added green onions and used SMOKED chicken, i thought it had more flavor that way but it is still your recipe! I rate it a 4 star

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minimel737

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Reviewed: Jun. 11, 2009

I have made this recipe for years. Delicious. I used to add halved white, seedless grapes, and chopped pecans also. Makes wonderful sandwiches at gatherings.

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Ptjody

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Reviewed: May 28, 2009

I love to save time so I cooked a couple extra chicken breasts in the oven tonight at dinner. I used those to make this chix salad. I added a palm full of raisens. Yummy!

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goodlookincookin

Home Town: Charlotte, North Carolina, USA

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Reviewed: May 5, 2009

Because breasts always taste dry to me I added boiled egg, dash more mayo and black pepper it was delicious!

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 19, 2009

We just had this today and it was VERY VERY good!! My husband really loved it, too (shocking because he hates celery!!). We will definitely have this again. I gave it 4 stars instead of 5 because, while it is incredibly good, I think I would add a little more curry powder next time and maybe a few sliced almonds, too.

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Mrs. U

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2009

I like the simplicity of this recipe. And since I love curry, added a little extra. So delicious!

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dshipman

Cooking Level: Intermediate

Home Town: Lawrenceville, Georgia, USA

Living In: Dunedin, Florida, USA

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Reviewed: Mar. 1, 2009

This is a great base to start with! I used plain yogurt instead of mayo because I'm allergic, and it was still delicious. This is great with added grapes, apples, green onions, nuts or whatever else you'd like to include.

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SwissMiss

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Reviewed: Feb. 27, 2009

Yummy! I addeds cashews and craisin based on reviews here. Very easy and very tasty.

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SakiFiz

Cooking Level: Beginning

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Reviewed: Jan. 4, 2009

Gotta say that I really didn't love this. I really like curry, but I think a little less of the curry powder would have been better for me. It was overpowering. I think this recipe really needs something else too besides the celery. I ate it, but I wouldn't make it again. Thanks :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Dec. 10, 2008

My 18 month old son and I had these for lunch today, and all I can say is that this recipe was delicious! I added just a bit more curry powder because I like a lot of flavor and not as much mayo taste, but overall this was a great recipe and was a great change from the average mayo chicken salad; went great in a wrap! I will definitely make this again!

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Faith

Cooking Level: Intermediate

Home Town: Jacksonville, North Carolina, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 7, 2008

this recipe is a pretty good basic to follow, however, to kick it up a notch i substituted vegenaise for mayo, which is even better in my opinion. instead of chicken, i used some left over turkey from thanksgiving. in the curry mix i added a little onion & garlic poweder + cranberries. also, i spread the bread with mango chutney. by making all of these changes, it turned it from an ok curry sandwich to a gourmet delight! AMAZING!!!

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missfatcheeks

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Reviewed: Oct. 29, 2008

LOVED IT!!!!! I scaled this down to 1 chicken breast and then used a tsp of red curry powder. The spice went perfect with the chicken and the mayo made it creamy. I used celery seed about 1/4 tsp instead of chopped celery. I served this on sandwich bread and on Ritz crackers. I liked the way the taste of the rich buttery Ritz went with this better than the plain bread. I'm so hooked!!! AWESOME STUFF.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Oct. 6, 2008

This was a good salad. I used used chicken that had been marinated in olive oil and Italian seasoning and baked. I add chopped mushrooms and used green onion instead of regular. Next time I think I'll leave out the celery. Great recipe though...thanks!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Oct. 4, 2008

Good use for leftover chicken. I might try with a different spice next time. Maybe cajun seasoning. Also, I added a teaspoon or two more light mayonnaise, because as written the salad was slightly dry.

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abby

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2008

This recipe is simple and incredibly easy. Most importantly, it is very good. I reduced the amount of mayo but otherwise followed the recipe. Unlike some others, I didn't think it was missing anything. Sometimes simple is better.

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