Recipe by Karen L. Baker
"A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise."
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skinless, boneless chicken breast halves - cooked and diced
green onions, chopped
Golden Delicious apple - peeled, cored and diced
seedless green grapes, halved
chopped toasted pecans
ground black pepper
HOLY MOLY. I gave this 4 stars the day before yesterday, thinking it was better than okay, but not outstanding. Well, yesterday, and especially today, the flavors have melded together, the curry flavor has mellowed, the fruity flavors have brightened, it tastes like a great amercian chicken salad for a picnic lunch, but about 20 times better. WOW. TRY THIS RECIPE! But, don't judge until it's had a chance to sit in the fridge for at least 1 day. ..... p.s. I used about 4 Tbs. Miracle Whip Light (25 cals/Tbs) and I don't think it could have tasted better with full fat mayo. To keep the cals to a minimum, remember that 1/2 cup of nuts packs a big calorie punch, so chop them small and reduce the amount to 1/4 or 1/3 cup. And use nuts that are especially healthy, such as walnuts (excellent source of Omega-3 fats), if you want those extra calories to really count for something, nutritionally.
Tried this and the curry is just way too strong!! I even did less than the recipe asked for??:( Guess we just don't like curry.
Wow, this is my new chicken salad recipe. I am a bit of a chicken salad 'snob' in that I have made so many different varieties and order it very often at restaurants. This version is perfect (as long as you like curry)!! Boiling chicken to perfection is hard to do so here's my 5 cents worth: Cut up your raw chicken in chunks and bring to a boil in chicken broth. Boil for just a couple of minutes and then put a lid on, take off the stove and just let it sit for 15 minutes or so. It cooks slowly like this and results in a perfect texture and flavor.
Excellent! I modified this recipe by omitting the apple and grapes and using craisins in place of raisins and chunk chicken in a can to save time and it tasted great. The tasted of curry in this really makes this salad and you definitely need to make sure to let the flavors "marinate" for a few hours before serving as the taste is much better then. I have eaten this stuffed into a pita pocket and also rolled into a wheat tortilla wrap with a green salad on the side for lunch.
Wonderful! I used a whole rottiserie chicken, increased the mayonnaise to 1 cup, increased the curry to 1 tsp., added craisins instead of raisins and it turned out great. Definitely my favorite. Thanks.
Easy and delicious - plus it's a great way to use up leftover grilled chicken! I didn't have pecans so I subbed toasted walnuts instead. I used a Granny Smith Apple and red seedless grapes vs. green. I also used dried cranberries vs. raisins. I mixed the dressing in a separate bowl before folding it into the chicken and other ingredients. For the dressing I used 1/2 cup of Hellman's light mayo cut with 1/4 cup of reduced fat sour cream along with the curry and a bit of salt and pepper. It chilled for just a couple of hours and it came out really good. Overall, a great combination of flavors! Especially good on whole grain bread!
LOVE this recipe, my favorite of all recipes I have tried at this site. It is healthy, relatively simple to make, can be made ahead of time (although Hubby keeps eating it up). I often substitute depending on what I have on hand without any problems: canned chicken, leftover rotisserie chicken, leftover turkey, fuji apples, walnuts, cranberries, yellow onions. This is one of the few recipes my husband and my own mother has complimented me on more than once.
I am always looking for the perfect recipes--those that are keepers that I will make repeatedly. This is one of those recipes. I have made it for two bridal luncheons in the past month and both occasions lead to the remarks home chefs love to hear--"This is the best chicken salad I've ever eaten!" If you make it the day before,I would suggest having a bit more of the curry mayo to freshen it up right before serving. Mine seemed to soak up the dressing.
* Percent Daily Values are based on a 2,000 calorie diet.
Fruity Curry Chicken Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 126
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