A little spicy and creamy, with green grapes, crunchy celery and almonds.
Several people have requested this recipe. It’s a great combination of creamy, spicy, and sweet from the grapes. My friend Angela says it has “good crunchy things” in it, too.
Curry Chicken Salad started out as a one-time thing for a catering job that Mallory and Bryan D. were in charge of for the restaurant. Mallory threw this recipe together and they had a lot left over. They put it up as a special in the restaurant and it was so popular that Myra put it on the menu!
I add the almonds right before I serve it, so they will be crunchy. Myra put the salad on lettuce and served tomato slices on the side.
This salad is only as good as the curry you use. My favorite is Medium Yellow Curry Powder from Savory Spice.
Many thanks to Bryan D. for digging up Mallory’s handwritten recipe for me to use!
Mallory’s Curry Chicken Salad
Ingredients
Sauce
- 1/2 cup mayonaise
- 2 TBLS sour cream
- 2 TBLS Mae Ploy chili sauce
- 1/2 tsp. sriracha
- 1 tsp. Dijon mustard
- 1 TBLS. curry powder
- 1/2 tsp. salt
- 1 tsp. garam masala
- 2 TBLS lime juice
- 1/2 cup chopped cilantro
- 1 garlic, minced
- 1 tsp. orange juice concentrate
Other ingredients
- 4 cups cooked chicken, bite size pieces (one whole chicken, boiled, picked and chopped)
- 1 cup celery, sliced
- 1/2 cup green grapes, sliced in half
- 1/3 cup almonds, sliced or chopped
Instructions
- Cook a whole chicken in enough water to cover. The chicken will be done when the temp in the thigh is over 160. OR use chicken breasts or thighs, whatever your favorite chicken meat!Cool, pick the chicken meat off the bones and chop into bite size pieces.Save the broth for chicken soup.
- Make the sauce. Put all the ingredients in a bowl and mix together.Store in the refrigerator until serving.Serve over romaine, with sliced tomatoes on the side.
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