Chicken or Turkey Curry Salad
From hollyeats 16 years ago
- 20 min. to make
- Serves 6
This simple curry salad is well-received even by those who claim they don't like curry. Excellent as a light supper in summer. It's a good way to stretch leftover chicken or turkey, too.
Ingredients
- 2 cups diced cooked chicken or turkey shopping list
- 1 cup diced celery shopping list
- 3 cooked, cooled and chopped hard-boiled eggs shopping list
- 2-3 chopped crisp apples (I use red & green combined, for color) shopping list
- 1 can well-drained crushed pineapple shopping list
- 1/4 to 1/3 cup finely chopped red onion, OR shopping list
- 3 to 4 chopped green onions shopping list
- Good-quality mayonnaise, about 1 1/2 cups shopping list
- 2 Tbs. mild curry powder (or more, to taste) shopping list
- 1 1/2 tsp. salt shopping list
- Fresh-ground black pepper shopping list
How to make it
- Combine all the ingredients thoroughly in a non-metal bowl.
- Cover, chill, and let the flavors "marry" at least 3 hours or overnight.
- Taste before serving and adjust seasoning if desired.
- Serve scoops of chicken curry salad upon green salad leaves.
- Also excellent as s sandwich filling; try it in croissants.
People Who Like This Dish 3
- annieamie Los Angeles, US
- djimmey EATONVILLE, WA
- kellyg72 Roseville, MN
- hollyeats Shaftesbury, UK
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The Rating
Reviewed by 1 people-
Your recipe is exactly what I was looking for! I love your combination of flavors. I will be making this for Easter. I can tell that its going to be a big hit! Thank you for taking the time to share your recipe! Its an excellent one!
annieamie
in Los Angeles loved it
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" It was excellent "