Curry Chicken Salad…nothing beats this stuff!

This post was written by my foodie sister Robin, who is now sharing all of her favorite recipes and kitchen tips regularly on the new “Make It and Love It – in the KITCHEN” portion of this blog. Try a few of her recipes…your belly will thank you! -Ashley

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This salad reminds me of my carefree freshman year of college. There was a very popular café at the campus museum. It was more expensive so it was an infrequent splurge for me, but the quality was better than nearby campus hot-spots. It just so happened that three of my roommates worked there. When they brought home leftovers it was a great treat because they were nice enough to share. (Thanks, Alicia!) My favorite was when they had chicken curry salad leftovers. We whipped out our forks speedy fast and devoured that stuff lickety-split.

 

This isn’t “the” recipe –but it is inspired by it. I created this from what I best remembered it tasting like (it’s been more than a decade ago…yikes! Has it really been that long?)……and mmmmm, I’m so glad I played around with it until getting it just right. 

 

This isn’t just your normal chicken salad…..but there’s a perfectly subtle punch (but not overpowering) of creamy curry flavor that really enhances the chicken. Add some chopped grapes, pineapple, a bit of basil —

mmmmm, such a fresh and flavorful combination.

 

 

 

Seriously, nothings beats this flavor combination.

 

Stuff it inside one of those Gluten Free Popovers that I shared last week (yum, has anyone tried those yet?) — or, any kind of roll, croissant, sandwich bread, or keep it low-carb and roll it up in a lettuce leaf. Oh wait, I usually just eat this stuff with a fork. That works too! So yummy.

 

 

 

Okay, lunch time is on its way — it’s time to get mixing!

 

Here is what you need:

 

Shopping List:

• 2 1/2 cups cooked chicken (canned or boiled)
• ½ cup chopped can water chestnuts
• 1/2 cup pineapple tidbits
• 1 cup grapes cut in half
• 1 TBS fresh Basil finely chopped
• 1/4 cup mayonnaise
• 1/2 cup whipping cream
• 1 1/2 tsp Ground curry

 

 

 

If you used canned chicken, 2 ½ cups equates to two 12 oz cans drained. Lightly cut some of the canned chicken or you can use boiled chicken and chop it into bite size pieces .

 

 

 

Water chestnuts come in a can that are either whole or in disks like this. You can get them whole, but it will just take a little bit longer to cut up. Chop the water chestnuts to about 1/8 inch cubes. You don’t want them too big or else it will overtake the flavor, causing it to be bland. They are there basically for texture; they give a great crunch.

 

 

 

You can either get pineapple in chunks or in tidbits. I get the tidbits because they are the perfect size to get even distribution. If you just have chunks on hand, I recommend chopping them into smaller pieces.

 

 

 

Cut the grapes in half like this so that the grapes can contribute their flavor to the salad more readily.

 

 

Chop up the basil.

 

 

 

Combine all the ingredients together and let sit in the refrigerator for at least an hour in order for all the flavors to meld. You can either eat it plain, on a salad, in a croissant or …… a popover! (Have you tried these Gluten Free Popovers? Yum!)

 

 

 

Enjoy!

-Robin

 

 

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Chicken Curry Salad — Recipe Card

• 2 (12 oz) cans chicken chopped (or 2 ½ cups boiled chicken chopped)
• ½ cup chopped can water chestnuts
• 1/2 cup pineapple tidbits drained
• 1 cup grapes cut in half
• 1 TBS fresh Basil finely chopped
• 1/4 cup mayonnaise
• 1/2 cup whipping cream
• 1 1/2 tsp Ground curry

 

Combine all the ingredient together. Let stand in the refrigerator for at least an hour before serving. Makes about 4 ½ cups salad.

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