Traditional Curried Chicken Salad Recipe


Difficulty LevelEasyCourse
Main IngredientInterest Group


 Chicken breasts4
 Chicken broth4 Cup (16 tbs)
 Mayonnaise1 Cup (16 tbs)
 Raspberry vinegar1/4 Cup (16 tbs)
 Cider vinegar2 Tablespoon
 Sugar2 1/2 Tablespoon
 3 Tbs. hot curry powder or regular plus a pinch cayenne
 Apple1/4 Cup (16 tbs), diced
 Dried cranberries1/4 Cup (16 tbs), sweetened
 Pepper red1/2 Cup (16 tbs), diced
 Green onions6 , sliced
 1/4 cup white raisins
 Slivered almonds1/4 Cup (16 tbs)
 Salt1 Pinch


1. Poach chicken breasts by placing them in the boiling chicken broth, bringing back to a simmer, cooking 5 minutes, and then allowing them to cool, tightly covered, in the poaching liquid for at least 30 minutes. Chill meat and dice into 1/2-inch pieces.
2. Meanwhile, prepare the dressing by combining the mayonnaise, vinegars, sugar, and curry powder; whisk together until smooth.
3. Toss the diced cooked chicken with the dressing, apple, dried cranberries, red pepper, green onions, raisins, almonds, and salt.