Curried Chicken Salad Recipe
Ingredients
| Almonds | 3 Tablespoon, sliced | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| 1/2 teaspoon each garlic salt and prepared mustard | ||
| Curry powder | 1 Teaspoon | |
| Red cayenne pepper | 1/8 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| 2 tablespoons finely chopped Major Grey's chutney | ||
| 3 1/2 cups bite-size pieces cooked chicken or turkey | ||
| Celery | 2/3 Cup (16 tbs), thinly sliced | |
| 2 green onions (including tops), thinly sliced | ||
| Apple | 1 Small, diced | |
Directions
Spread almonds in a shallow baking pan and toast in a 350° oven until golden (about 8 minutes).
Set aside.
In a large bowl, combine mayonnaise, garlic salt, mustard, curry powder, pepper, lemon juice, and chutney.
Add chicken, celery, onions, and apple; stir to blend.
If made ahead, cover and refrigerate until next day.
Just before serving, sprinkle with almonds.
Set aside.
In a large bowl, combine mayonnaise, garlic salt, mustard, curry powder, pepper, lemon juice, and chutney.
Add chicken, celery, onions, and apple; stir to blend.
If made ahead, cover and refrigerate until next day.
Just before serving, sprinkle with almonds.
Chef
