Tuesday, April 21, 2009

Chicken Curry Salad

The curry powder in this recipe adds a kick to traditional plain chicken salad. The salad is incredibly quick and easy to make, and can be stored in the fridge to be enjoyed over the course of a few days.

1 1/4 pounds boneless skinless cooked chicken breast, diced
1/2 cup plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/2 cup chopped celery
Salt and ground black pepper

In a large bowl, stir together the yogurt, mayonnaise and curry powder. Fold in the chicken, grapes and celery and mix well. Season with salt and pepper, to taste. Serve as a sandwich on bread or as a salad over a bed of lettuce.                                                                                                                                                           photo by Lydia Gau

1 comment:

  1. I am making this for a simple Easter lunch. Can't wait to try it. It looks so good!



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