Curried Chicken Salad is savory, a little sweet, and one of the tastiest chicken salads I know. It’s great on a croissant, served on butter lettuce, or on an endive leaf as a pick-up hors d’oeuvre. It’s also really good piled on crispy crackers, eaten standing over the sink.
I’ve noticed that some people tense up at the word “curry”. Maybe they assume something with “curry” in the description is hot and spicy? While I can’t imagine why that would be a problem, rest assured this is the regular bright yellow curry powder you’ll find in any grocery store in the U.S. It’s not even the least bit hot, and it’s used fairly extensively in Southern, Creole, and Caribbean recipes. (The English invented it after camping out in India for a bit if that tells you anything–but it’s delicious.)
Many of you have been to a function of some sort where I served warm Chicken Curry Dip. Everybody loves that. I’ve seen people crowd around it and try to shield it from view so they could have it all to themselves. (I’m not making that up. It happened several years ago at a local campaign kick-off party. C’mon people, the caterer sees everything.) Curried Chicken Salad is very similar, only in salad or sandwich form.
The recipe is very straightforward and easy, so let’s just make it, okay?
Curried Chicken Salad
Ingredients
- ½ cup sour cream
- 1 heaping T. Major Grey's chutney (or any mango chutney)*
- 1 T. mayonnaise
- 1 T. parsley flakes
- 1½-2½ t. curry powder
- 1 t. salt
- ½ t. pepper
- 3 cups cooked chicken breast, chopped or shredded
- ¾ cup halved red grapes
- ¼ cup slivered almonds, lightly toasted
- 2 scallions, green part only, thinly sliced
Instructions
- Combine the sour cream, chutney, mayo, curry powder, parsley flakes, salt and pepper in a mixing bowl. Whisk together until well combined. Fold in the rest of the ingredients just until everything is nicely coated.
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