Curried Chicken Salad Recipe

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0 votes | 846 views
Servings: 8

Ingredients

Cost per serving $1.46 view details
  • 3 whole chicken breasts, split (about 3 lbs. in all)
  • 2 carrots, pared and cut up
  • 2 stalks celery, cut up
  • 1 sm. onion, peeled and sliced
  • 6 whole black peppers
  • Salt
  • 1 bay leaf
  • 3 c. boiling water
  • 1/2 c. thinly sliced celery
  • 2 c. diced unpared tart apple
  • 1/2 c. coarsely minced green pepper
  • 2 teaspoon grated onion
  • 3/4 c. mayonnaise or possibly cooked salad dressing
  • 3 tbsp. light cream
  • 1/2 to 1 teaspoon curry pwdr
  • 1/2 teaspoon white pepper
  • Watercress sprigs

Directions

  1. 1. In 4 qt kettle, combine chicken breasts, carrot, cut up celery, sliced onion, black peppers, 1 1/2 tsp. salt, bay leaf, and the boiling water.
  2. 2. Bring to boiling; reduce heat, and simmer, covered - about 30 min, or possibly till chicken is tender.
  3. 3. Remove chicken from broth. Cold, then chill till well chilled. (Chill broth, for use another time.)
  4. 4. Remove and throw away skin from chicken; cut meat from bones in large pcs.
  5. 5. In large bowl, combine chicken, sliced celery, apple, green pepper, and grated onion.
  6. 6. In small bowl, combine mayonnaise, cream, curry pwdr, 1/2 tsp. salt, and white pepper; mix well.
  7. 7. Add in to chicken mix; toss lightly to combine. Chill till serving time - at least 1 hour.
  8. 8. Spoon salad onto large platter. Garnish with watercress. Makes 6 to 8 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 214g
Recipe makes 8 servings
Calories 270  
Calories from Fat 208 77%
Total Fat 23.5g 29%
Saturated Fat 4.52g 18%
Trans Fat 0.06g  
Cholesterol 37mg 12%
Sodium 170mg 7%
Potassium 240mg 7%
Total Carbs 3.74g 1%
Dietary Fiber 1.1g 4%
Sugars 1.54g 1%
Protein 11.51g 18%
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