A friend made this salad a couple years ago for the sort of outdoor concert you bring a picnic dinner to and sit on a sweeping green lawn. It’s become one of our summer favorites because it’s everything you want in a summer dinner: fast, easy, one-dish, few ingredients, and chilled.
I must warn you that with this recipe, as usual, I kind of throw ingredients together without really measuring. You may have to adjust to suit your taste, as I’m just guessing here…
Curry Chicken Salad
- 4-5 boiled or broiled chicken breasts
- Halved red grapes
- Slivered almonds – toasted or dry roasted
- Light Mayo (I don’t know, like 1/2 cup maybe?)
- Curry Powder to taste (start with 1T and go from there)
Cool Chicken, dice, and add to a large bowl. Mix mayo, curry powder, salt and pepper together, and add to chicken along with grapes and almonds. Chill.
If you have a family of big eaters, this may be more of a lunch dish for you, since all that chicken can get expensive. But this summer I tried serving it over a bed of lettuce to help fill it out, along with slices of cantaloupe on the side, and Bryan said it was very filling.