Curried Chicken Salad (Salad or Sandwich) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Originally an RSC entry, this easy-to-fix chicken salad is full of flavor, color & texture & is ideal as a luncheon entree or sandwich filling for snacks or to-go occasions (Time was allowed for ingredient prep, but does not include time for the salad to chill under refrigeration). *Enjoy* Ingredients:
1/3 cup bacon (cooked crisp & crumbled) |
2 large chicken breast halves (boneless, skinned, pre-cooked & cut in bite-size cubes) |
2/3 cup mayonnaise (thinned with 1-2 tbsp of milk or heavy cream) |
2 -4 teaspoons curry powder (more or less to taste) |
1/4 teaspoon pepper |
1/2 teaspoon salt |
1/3 cup golden raisin |
1/3 cup red onion (chopped) |
1/2 cup celery (chopped) |
1 cup tomato (grape or cherry, halved) |
1/2 cup pecans (toasted & chopped) |
4 cups mixed salad greens (or lettuce of choice) |
Directions:
1. Cook bacon till crisp, crumble & set aside.
2. While bacon is cooking, cut pre-cooked chicken breasts into bite-sized cubes & set aside.
3. In a sml bowl, combine mayo, curry powder to taste pref, salt & pepper.
4. In a lrg salad bowl, toss all ingredients w/dressing (except mixed greens or lettuce) & refrigerate till well-chilled.
5. When chilled, serve the chicken salad over mixed greens or a bed of lettuce on 4 salad plates & garnish w/veggies or fruit of choice as desired.
6. NOTE: The chicken salad can be made a dy ahead of planned luncheon service or stored in a container to use for sandwich filling as desired for snacks or to-go occasions.
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