Alison Lewis

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Spring Salads: Curry Chicken Salad

May 03, 2010


I love Curry Chicken Salad, and this is one of my favorites. It’s really quick and easy because I like to use rotisserie chicken to simplify things. The combination of chutney, white wine, curry, cranberries and nuts flavor it to perfection. This recipe will be featured on Tuesday on NBC 13 “Daytime Alabama” at 11:30 a.m central time along with a few other wonderful spring salads. Take a look or check the website for the video.

Curried Chicken Salad

Prep: 25 minutes
Yield: 4 servings
3 cups chopped cooked chicken
1 cup good reduced-fat mayonnaise
1/3 cup dry white wine
1/4 cup chutney (recommended: Major Grey's)
3 tablespoons curry powder
1 cup diced celery (2 large stalks)
3 tablespoons chopped red onions
3 tablespoons dried cranberries
3 tablespoons golden raisins
3/4 chop chopped pecans or walnuts, toasted
1 Mixed greens, tortillas or crackers
1. Combine chicken, mayonnaise, wine, chutney, curry powder, celery, onion cranberries and golden raisins; and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the pecans and serve over mixed greens in a tortilla wrap or with crackers.


3 Responses to “Spring Salads: Curry Chicken Salad”
May, 04 2010at 11:46 am
Just saw the spot on Daytime Alabama. Looking forward to trying this salad and checking out more of you blog.
May, 04 2010at 11:48 am
Thanks so much for watching! Also see the May issue of Birmingham Magazine for a profile on me as well as recipes and my photography!
February, 24 2011at 06:45 pm
Alison, I love curry chicken salad. Your recipe looks great :)

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