Sunday, August 7, 2011

Fruited & Curried Chicken Salad

Fruited & Curried Chicken Salad
Shared by gardentraveler

Inspired by this recipe on Allrecipes.

8 oz. finely chopped chicken (about 2 cups; I used leftovers from a rotisserie chicken)
2 oz. finely chopped celery (about 1/2 cup, 1 rib)
2 oz. finely chopped red pepper (about 1/2 cup, 1/2 a medium red pepper)
1/2 oz. finely chopped white onion (about 2 T)
4 oz. finely chopped apple (I used 1/2 of a large Pink Lady, about 1 c.)
3 oz. seedless green grapes, quartered (about 1/2 cup)
1 oz. dried cranberries (about 1/4 c.)
1 oz. golden raisins, (about 1/4 c.)
1 T, chives, chopped (about 1T.)
1/2 t., mint, cut into very thin strips (about 3 small leaves)
1 oz. pecan pieces coarsely chopped and toasted (about 1/3 c.)

1/2 c. mayonnaise
1 T. Greek yogurt
1/4 t. sweet curry
1/4 t. Maharajah curry
1/8 t. fresh ground pepper

Combine salad ingredients well. Combine dressing ingredients well and then add to salad, mixing thoroughly. Salad will be lightly dressed.

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