Wonderful Chicken Curry Salad

SUBMITTED BY: KWARD PHOTO BY: Kevin Lawrence

"I created this salad for a party last year. It tastes wonderful, and everyone asks for the recipe. Serve on croissants or lettuce leaves. For a fancy presentation, line a platter with red leaf lettuce, and top with cream puff shells that have been stuffed with salad (small shells for appetizers or large shell for main dish)."

PREP TIME	15 Min
COOK TIME	10 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

5 skinless, boneless chicken breast halves
1 cup mayonnaise
3/4 cup chutney
1 teaspoon curry powder
1/4 teaspoon pepper
2/3 cup chopped pecans
1 cup seedless grapes, halved
1/2 cup chopped onion

READ REVIEWS (18)

DIRECTIONS

In a large saucepan, simmer chicken breasts in water for about 7 to 10 minutes, or until cooked through. Drain, cool, and tear into small pieces with a fork.
In a large bowl, combine mayonnaise, chutney, curry powder, and pepper. Stir in chicken, pecans, grapes, and onions. Chill.

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REVIEWS

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Reviewed on Oct. 9, 2005 by AURYANE

This is definitely one of my favorites. I use a slightly different recipes, but it's rather close. To cut down on the fat, I use a 6 ounce carton of yogurt, and since I'm normally making 2 servings, I only use 3 skinless boneless chicken breasts and 1/2 C of SUGAR-FREE chutney. I also toss in different nuts and fruits...sometimes sunflower seeds (1/2 C) or slivered almonds, instead of the pecans, or 1/4 C raisins and 1/2 C diced apples instead of the grapes. I prefer to omit the onion. My version has about 300 calories per serving, makes 2 main dish servings.

12 users found this review helpful