Curried Chicken Waldorf Salad
Curried Chicken Waldorf Salad ~ everybody loves chicken salad, but jazz it up with warm Indian spices, crisp apples, celery, raisins, walnuts, coconut, and grapes and it becomes a fork magnet.
Servings: 4 servings
Ingredients
- 1 1/4 - 1 1/2 lb boneless skinless chicken breasts, or leftover cooked chicken
- 1 small unpeeled apple, diced and tossed with lemon juice to prevent browning
- 1/2 cup grapes, halved
- 1/4 cup shredded coconut, sweetened is fine
- 1/4 cup chopped walnuts
- 1/4 cup raisins, regular and golden
- 1/4 cup celery, finely sliced or diced
dressing (whisk together and taste to adjust)
- 1/2 cup mayonnaise
- 3/4 tsp curry powder
- 1/4 turmeric powder
- 1-2 Tbsp mango chutney
- salt to taste
Instructions
- If you are starting with raw chicken, put the breasts in a saucepan and cover with cold water. Bring to a boil and then turn the heat down and GENTLY simmer for 10 minutes, or until done in the middle and no longer pink. Temperature should read 170F. Drain and chill.
- Cut the meat into 1/2 inch chunks and add to a large bowl. Toss with the dressing.
- Add the rest of the ingredients and toss gently. This can be made several hours ahead.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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