Chicken Curry Salad
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Prep Time:
Cooking Time: Servings: 6 |
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Chicken Curry Salad Recipe. A crowd favorite. This salad brings together all the flavors and textures that make each bite a treat.
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Be The First To Review This RecipeIngredients
| water | 8 cups | |
| chicken breast - boneless & skinless - frozen | 4 | thawed |
| onion | 1 | chopped |
| garlic clove | 2 | crushed |
| salt | 1 Tbsp | |
| black peppercorn | 4 | |
| mayonnaise | 1/2 cup | |
| yogurt | 1/3 cup | |
| curry powder | 1 2/3 Tbsps | |
| lime | 1 | juiced |
| red onion | 1/2 | diced |
| celery stalk | 2 | diced |
| Granny Smith apple | 1 | peeled, cored, and chopped - drizzle with lime juice |
| red seedless grapes | 1/4 lb | sliced in half |
| salt | 1/2 tsp | to taste |
| black pepper | 1/4 tsp | to taste |
Directions
- In a stockpot bring the combine the water, chicken, onion, garlic clove, salt, and black peppercorns. Bring to a boil over high heat and lower to a simmer. Cook for 30 minutes or until the chicken is cooked.
- Remove the chicken. Chop the chicken once it has cooled and can be handled.
- In a bowl whisk together the mayonnaise, yogurt, and curry powder.
- Fold in the chopped chicken, red onion, celery, apple, and grapes.
- Add salt and pepper to taste.
- Place in the refrigerator for 15 minutes before serving.
