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Mallory's Curry Chicken Salad

A little spicy and creamy, with green grapes, crunchy celery and almonds.
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Prep Time 30 minutes
Cook Time 30 minutes
boil the chicken for one hour and let it cool 1 hour 30 minutes
Course Salad
Cuisine Asian fusion
Servings 6 cups

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.
Keyword almonds, celery, chicken, curry powder, green grapes