Curry Chicken Salad on Spring Greens is a popular menu item for a luncheon or afternoon tea, but I do not often think to make it at home. The ingredients are easy to customize, though I do recommend homemade mayo and The Spice Hunter Curry Seasoning for the finest tasting results. If you don’t have time to cook the chicken ahead, a rotisserie chicken works just as well.
Curry Chicken Salad on Romaine
Part of its versatility is how many different ways you can serve it. Instead of a bed of lettuce, opt for seeded crackers as an appetizer or Sprouted Whole Wheat Slider Buns for sandwiches. Curry Chicken Salad Boats make it easy to prepare for a bridal shower or baby shower and if you sub Tamari for the soy sauce, your gluten-free friends can enjoy it too.
Curry Chicken Salad
Ingredients
- 2 cups cooked chicken breast -- cubed
- 1 cup red seedless grapes -- halved
- 1/2 cup celery -- chopped
- 1/2 cup carrot -- chopped
- 1/2 cup walnuts -- coarsely chopped
- 1/4 cup green onion
- 1/4 cup dried cranberries
Dressing
- 1/3 cup mayonnaise
- 1 tablespoon soy sauce (, use Tamari for gluten-free soy sauce)
- 1 tablespoon lemon juice
- 2 teaspoons curry powder
- 1 teaspoon honey
Instructions
- Prepare meat, fruit, nuts, and vegetables as indicated; toss gently in a bowl. Mix dressing ingredients until well blended; adjust seasoning to taste. Add to the chicken mixture to coat. Salt, if needed. Serve over a bed of greens or on buns for sandwiches.
Notes
mayo—Greek-style yogurt or Vegenaise®
honey—mango chutney
lemon—pineapple, lime, or orange juice
walnuts—cashews or almonds
grapes—raisins or currants
water chestnuts
mandarin oranges
red onion
apple
dried mango
cilantro leaves
red bell pepper
dried cranberries
fennel
jicima
Nutrition
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