Chicken Or Turkey Curry Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
This simple curry salad is well-received even by those who claim they don't like curry. Excellent as a light supper in summer. It's a good way to stretch leftover chicken or turkey, too. Ingredients:
2 cups diced cooked chicken or turkey |
1 cup diced celery |
3 cooked, cooled and chopped hard-boiled eggs |
2-3 chopped crisp apples (i use red & green combined, for color) |
1 can well-drained crushed pineapple |
1/4 to 1/3 cup finely chopped red onion, or |
3 to 4 chopped green onions |
good-quality mayonnaise, about 1 1/2 cups |
2 tbs. mild curry powder (or more, to taste) |
1 1/2 tsp. salt |
fresh-ground black pepper |
Directions:
1. Combine all the ingredients thoroughly in a non-metal bowl.
2. Cover, chill, and let the flavors marry at least 3 hours or overnight.
3. Taste before serving and adjust seasoning if desired.
4. Serve scoops of chicken curry salad upon green salad leaves.
5. Also excellent as s sandwich filling; try it in croissants.
|
|