Recipe by KWARD
"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)."
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skinless, boneless chicken breast halves
seedless grapes, halved
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.
Yes, I did the photo of the dish. I tripled the dish as I am a huge lover of indian food, and so does my wife. Sorry though, the chutney made it nasty. Love the idea of curry in a creamy chicken salad though. Won't make again, tossed 15 bucks worth of food.
This salad is beyond yummy! It's very formal and would definitely be the star of any meal. As a note, 3/4 cup is an entire 9 oz. bottle of chutney.
I use Major Grey's Mango Chutnet with this recipes, although others would probobly be just as good. It really is a great recipe!
Best chicken salad I ever ate! I substituted fat-free yogurt for the mayo and used 2 Tbsp. yellow raisins in place of the grapes. I used romaine lettuce leaves to make chicken salad wraps - fantastic!
Made this recipe for a 40th bday party. It was gobbled up quick - the hit of the party (it even stole the spotlight from the bacon-wrapped dates!) I used canned chicken and served it in little pastry shells. I think I used 3 boxes of shells - will get more next time since I had alot more salad than shells.
This was a good recipe. I couldn't follow the recipe exactly because I needed to use stuff that I had in my cupboards/fridge. So I did things a little differently, but that just proves it is a good base recipe and very adaptable. I also felt that there was too much mayo. Next time I would go with a 3/4 cup. I also chose to grate the onion and used only about 2.5 TBSP of grated onion. I also used cashews instead of pecans. Here are some substitutions that I made with stuff I had on hand.
Replaced 1c grapes with 1c peeled, chopped apple. Replaced 3/4c chutney with some strawberry jam. Added a splash of lemon juice. Added a dash of paprika for color. It was yummy with butter lettuce on bakery rolls! I think it would be good in a wrap as well. Thanks for the recipe!
This is a very unique twist on chicken salad. I took it to a Sunday Brunch party using the serving method suggested by Kim. Not only was it a beautiful platter, but everyone really enjoyed the flaky pastry shell idea. Thanks Kim!
* Percent Daily Values are based on a 2,000 calorie diet.
Wonderful Chicken Curry Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 271
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