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Curried Chicken Salad

I created this recipe when I received my last order of spices from The Spice House. I really can’t say enough about that place! I ordered two types of curry powder from them, both the sweet and the hot (I ordered other spices as well but I’ll save that discussion for another post!). These spices are so good, I can’t imagine going back to my old grocery store brand!

For this latest batch of chicken salad I used a combination of the sweet and hot curry powders because I like a little heat. Whatever curry powder you have on hand will work fine for this recipe although I do suggest trying The Spice House next time you run out. If you like things spicy and your curry powder doesn’t pack much of a punch, try adding a little cayenne to the dressing. The amounts of curry powder and honey can and should be adjusted for your own taste. Experiment! This salad is good on it’s own or as a sandwich filling. I usually eat it with pita but it’s also amazing on a french roll. It tastes even better the next day 🙂

Nicole’s Curried Chicken Salad

4 boneless, skinless chicken breasts, poached and cubed
2-3 ribs of celery, chopped
2 C. seedless red grapes, halved

1/2 C. plain yogurt
1/2 C. mayonnaise
2 T. curry powder
1/4 C. honey
pinch of salt
a few grinds of fresh pepper

1. Whisk together dressing ingredients.
2. Taste and adjust the amounts of curry powder and honey to suit your taste.
3. In a large bowl, combine salad ingredients with dressing; mix well.
4. Refrigerate for a few hours or overnight.

Serve in pita or sandwich roll.

Yield: 4-6 servings

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