Bragging Rights & Chicken Curry Salad

I need to brag a little bit.

Recently I made all of the judge food for our Regional speech and debate tournament (about 120 people, 3 meals a day, 4 days). I had some excellent helpers! (See picture.) I couldn’t have done it without them.

Now the part that I’m bragging about is this… One day for lunch I made four salads. Southwest Quinoa, Chicken Penne Thyme, Greek Orzo and Chicken Curry. Everyone LOVED them! Everyone. I’ve received e-mails saying how great the salads were! (Everyone except some guy who wanted some meat. Beef to be exact. Chicken wasn’t cutting it!)

I love it when I can make people so happy that they won’t stop talking about it.

I thought I would share one of the salad recipes with you!

Chicken Curry Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print
Ingredients

Dressing:

  • 1 cup mayonnaise
  • 2 T lemon juice
  • 1 1/2 tsp curry powder
  • 1 tsp finely ground sea salt
  • 1/4 tsp ground black pepper

Salad:

  • 4 cups diced chicken
  • 1 granny smith apple – diced small
  • 2 cups celery – chopped
  • 1/4 – 1/2 cup red onion – finely diced
  • 1/2 cup raisins
  • Optional – sliced grapes or chopped walnuts

 

Instructions

  1. Combine dressing ingredients in a medium bowl. Taste, taste, taste and adjust seasonings as needed. (It should be bold in flavor and taste slightly stronger than you want the salad to taste.)
  2. Add salad ingredients and combine well.
  3. Taste again and adjust seasonings if needed.
  4. Chill until ready to serve.

Serve as a sandwich or wrap filling or an it’s own. Enjoy!

 

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