Recipe courtesy of Food Network
Curried Chicken Salad
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 863
- Total Fat
- 59
- Saturated Fat
- 9
- Carbohydrates
- 28
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 56
- Cholesterol
- 188
- Sodium
- 566
- Total: 10 min
- Prep: 10 min
Ingredients
4 cups 1-inch dice poached chicken breast
1/2 cup plus 2 tablespoons minced red onion
1 tablespoon minced fresh coriander (cilantro)
4 teaspoons golden raisins
1 tablespoon vegetable oil
1 tablespoon Madras style curry powder
1 cup prepared or homemade mayonnaise
2 tablespoons freshly squeezed lime juice
1 tablespoon Major Grey's mango chutney, chopped
1/4 cup chopped cashew nuts or slivered almonds, toasted (optional
2 cups lettuce or 4 medium pita breads
Directions
- In a medium bowl, toss together the chicken, onion, coriander, and raisins. In a small saute pan, heat the oil over medium heat. Add the curry powder and stir for a minute or until fragrant. Remove pan from the heat and let the flavored oil cool.
- In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich.