Chicken Salad. It can so easily go so wrong and seem trite, the catch-all recipe for the catered office lunch or duty-calls bridal shower. But by adding an unexpected and flavorful ingredient, chicken salad can be oh-so-divine.

FoodieCrush Magazine Curried Chicken Salad

photo > foodiecrush

Here’s my take on Chicken Salad, crunchy with celery and toasted almonds then sweetened up with sliced grapes and earthed up with curry and tarragon. Served on big old slices of hearty wheat bread, this is one version that has full-fledged-flavored. I add a lot more celery to this recipe than listed below because I like the crunch, so follow the recipe as is or adapt to your own cravings.

Curried Chicken Salad with Toasted Almonds and Grapes
 
Ingredients
  • 4 bone-in chicken breasts with skin
  • ⅓ cup diced red onion
  • ½ cup chopped celery
  • 1 cup red seedless grapes, halved
  • ⅓ cup almond slivers, toasted
  • ¼ cup mayonnaise
  • ½ cup Greek yogurt
  • 1 T orange juice
  • 1½ T curry powder
  • 1½ T fresh tarragon, chopped
  • 1½ tsp salt
  • 1 tsp pepper
Instructions
  1. Preheat oven to 350 degrees. Rub chicken with olive oil and generous amounts of salt and pepper. Cook for 30-40 minutes or until juice of chicken runs clear. When chicken has cooled, remove skin from breasts and shred chicken meat, discarding bones and skin. Mix in large bowl with onion, celery, grapes and almond slivers and set aside.
  2. In a medium size bowl, combine mayonnaise, yogurt, orange juice, curry power, salt and pepper.
  3. Add mayonnaise mixture to chicken mixture and gently combine. Add more salt and pepper to taste.
  4. Serve on a bed of spring or butter lettuce or hearty wheat bread with lettuce.
Nutrition Information
Serving size: 6-8

 

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