Wednesday, March 30, 2011

fruity curry chicken salad

This is one of my favorite recipes. I discovered it on about a year and a half ago but I have changed a few  things to make it my own. I hardly ever make it when it's colder outside, just something about chicken salad seems more appealing in warmer, picnic type weather:) I promise this is delicious, still working on my food stylin' skills:)
Fruity Curry Chicken Salad

1-1.5 lbs cooked boneless skinless chicken breast, cut into bite sized pieces
4 green onions, chopped
1/3 cup red grapes, sliced in half lengthwise
1/3 cup dried cranberries
1/2 cup toasted chopped pecans
1 golden delicious apple, peeled, cored, and chopped
1 celery rib, chopped
1/2 tsp curry powder
1/8 tsp black pepper
3/4 cup low-fat/light mayonnaise

Throw all of the ingredients into the bowl, stir well to combine. This really tastes even more delicious the next day when all the flavors have had time to get to know each other;) It tastes delicious on a bed of lettuce, on sandwich bread, or on crackers!


Shel said...

Yummy! I always put grapes and almonds in my chicken salad. Just fyi...I have found that if you do half mayo and half save on calories and can't tell the difference. Sometimes I even use vanilla yogurt and it gives it a tiny bit of sweetness. I never thought about adding apples!?!

Mrs. Weddle said...

okay that just looks yummy. the only chicken salad i've ever done have been store/deli bought ... hmmm

Unknown said...

Mmmmm. My mom is looking for new ways to make yummy meals for my dad. I'm certainly passing this on!

I had to giggle at your comment about all the foods "getting to know one another"!!