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.