Curried Chicken Salad
Madras Curry has a little more chili compared to other curry powders. This salad is perfect served over baby greens, alongside a light vinaigrette tossed salad, in a lettuce wrap or sandwich. It is so versatile! Use left-over chicken or buy a rotisserie chicken for an easy, quick meal.
Curried Chicken Salad
Our friend Frances always has great ideas! She replaces the mango chutney often called for in curried salad with dried apricots and grapes. An apple works beautifully if you don’t have grapes.
Ingredients
Dressing:
- 2 cup (104 gr) Hellman’s Real Mayonnaise
- ½ cup (116 gr) Plain Greek Yogurt
- 2 tsp Madras curry
- Salt and pepper
Salad and Dressing:
- 1 lb. (454 gr) cooked chicken, shredded or cubed
- 1 cup (110 gr) celery, chopped
- 15 (125 gr) medium large grapes
- ¼ cup (40 gr) dried apricots + 2 for garnish
- Pumpkin seeds or slivered almonds to garnish
Instructions
- Shred or cube chicken. Place in a medium bowl along with chopped celery.
- In another bowl whisk mayonnaise and yogurt. Add curry powder and season with salt and pepper to taste.
- Cut grapes in half and slice dried apricots into quarters, depending on size.
- Mix chicken with the mayonnaise dressing and then gently fold in the grapes and apricots.
- Garnish with a sprinkle or pumpkin seeds or slivered almonds.
- Thinly slice 2 more apricots/grapes to garnish if desired.
- Can be refrigerated for up to 1 day.
Notes
Curry and rice dishes will pair with Sake, but not in this case! A non traditional Riesling will work, the petrol smelling version did not.
Pinot Gris and a Carmenere were delicious!
We’ve paired:
- Santa Carolina Carmenere – 91 Points Wine Enthusiast, ($20.00). Carmenere is a medium bodied red wine that originated in Bordeaux, France and almost now only grows in Chile.
- Mission Hill Reserve Pinot Gris ($35.00)