Curry Chicken Salad

Curry Chicken Salad

Curry Chicken Salad

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
25 minutes

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Details
  • Servings:   2
  • Calories:   683
  • Protein:   35g
  •  
  • Fiber:   3g
  • Sugar:   10g
  • Carb Total:   14g
  •  
  • Saturated:   10g
  • Fat Total:   53g
  •  
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   18 Points
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Cuisine
  • Indian
  • Asian
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 2 cans canned chicken
  • 1 Carrot, diced
  • 1 Stalk Celery, diced
  • 1/2 Cucumber, peeled and sliced
  • 2 teaspoons madras Curry powder
  • 1/2 cup mayonnaise
  • 1 handful red grapes, quartered
  • Salad greens
  • 1 teaspoon turmeric powder (to taste)
Instructions

Strain the water from the cans of chicken and place the chicken in large mixing bowl.

Add mayonnaise. You can use more or less based on how moist you like your chicken salad.Season with salt and pepper to taste, go easy on the seasoning at this point because the main seasoning will occur at the end when you add the spices. Drop in the diced celery, carrot, cucumber and grapes and mix well. Once all the ingredients have been combined, add additional mayonnaise if you prefer a wetter consistency to the salad.Once the consistency is right, add in curry powder and turmeric powder. These are they key ingredients, so make sure you are using high quality spices. Start with a small amount of each spice and gradually add to taste - the measurements here are just recommendations, you should taste test as you go along. If possible, pop your mixing bowl into the fridge for an hour to let the flavors marry.

Serve of the Curry Chicken Salad on top of salad greens, no dressing necessary.

View original preparation instructions

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