chicken curry salad in a hurry

Chicken Curry Salad in a Hurry

Lighter Meals

Description

Just a simple no frills chicken salad recipe I came up with. It can be made quickly and easily with most ingredients on hand. Enjoy it on bread, in a pita pocket, or over a bed of lettuce.

Ingreadient

1 rotisserie chicken, meat and skin removed and chopped
2 hard-cooked eggs, chopped
½ cup mayonnaise
½ cup chopped apple
½ cup chopped celery
¼ cup chopped onion
1 teaspoon curry powder
½ teaspoon paprika
⅛ teaspoon cayenne pepper
salt to taste

Direction

Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).
Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.

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