Curry Chicken Salad

Curry Chicken Salad with Dulcet Mild Indian Curry Sauce
1 lb cooked chicken, cut into bite size pieces
1 c diced celery
½ c diced sweet onion
½ c currants, raisins, diced apple or grapes cut into halves
½ c raw peanuts or cashews
¼ c mayonnaise
½ c Dulcet Mild Indian Curry Sauce
Toasted coconut (optional)

1. Combine the chicken, celery, onion, fruit, nuts, mayonnaise and Dulcet Mild Indian Curry Sauce in a bowl.
2. Serve on a bed of greens, topped with the toasted coconut or put between two slices of fresh bread for a delicious sandwich.

Serves 4

From our test kitchen: For ease, use boneless, skinless chicken breasts, place on parchment covered baking sheet and roast in 450 degree oven for 20 minutes. Or use leftover chicken or a roasted chicken from the store, just skin and dice.

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