From a chicken salad hater, I make this recipe all the time! I do a very few minor modifications. I roast the chicken breasts sprinkled with ground white pepper for 40 minutes. Never, ever, use canned. I then shred them, instead of chopping them into cubes. I also add more grapes than called for (1/4th a cup), but cut them into quarters instead of halves. I also let the recipe sit in the refrigerator for a couple of hours as previously recommended. I may add a little bit more curry. I truly, truly, despise traditional chicken salad, but the curry and fresh ingredients make this recipe delightful. I serve them in whole wheat pita pockets with mixed greens serving as "lettuce" in the sandwich. I don't eat traditional chicken salad ever, but I eat this repetitively and make it for guests with a savory salad to balance the sweetness of the sandwich! Thanks to Ms. Baker for redefining chicken salad.
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From a chicken salad hater, I make this recipe all the time! I do a very few minor...