Sweet Curried Chicken Salad
● By Lana Granfors
By Lana Granfors
Photo by Kara Stewart
Someone once told me that in their next life, they wanted to come back as my Sweet Curried Chicken Salad. I have to admit, it is always well received! It is so fresh and has a wonderful crunch from the celery, and the sweetness of the red grapes and toasted coconut heighten the curry flavor. It’s a super easy recipe to make and also a great choice all summer long, as it does not require a stove – so it won’t heat up your kitchen! I like all the ingredients listed in this salad, but you can easily change it to suit your taste. And those colors…oh my!
1 cup mayonnaise or Greek yogurt
¹⁄³ cup chutney
3 T curry powder
½ tsp. ground ginger
¹⁄³ cup dry white wine or lime juice
1 cup medium diced celery, about 3 stalks
1 small bunch cilantro, chopped
¼ cup green onion, chopped
½ cup sweetened flaked coconut, toasted
1 cup pecan pieces
4 cup cooked diced chicken, about 2 lbs.
(I use market roasted chicken)
1 cup seedless red grapes, cut in half
Prep time: 30 minutes
STEP 1: For the dressing, in a medium bowl, combine the mayonnaise or yogurt, chutney, curry powder, ground ginger and wine or lemon juice.
STEP 2: In a large bowl, add in the remaining ingredients, except the grapes, and about half the dressing. Stir until thoroughly combined.
STEP 3: Add grapes and lightly toss to incorporate into the salad mix. Cover and refrigerate until ready to serve. When serving, add more dressing, as needed. It may be made a day in advance and stored in the refrigerator.
STEP 4: Serve on bed of leafy lettuce, such as red, green, butter or romaine gems.