Chicken Curry Salad

Today’s post is going to be short and sweet.   Chicken curry salad sweet.  We are continuing our segment on party foods for the Holidays.  I love curry flavor.  All the ingredients in this salad work so magically with the curry.  Just so you know, I edited that last sentence so it didn’t end with a preposition.  You’re welcome.  This salad is pretty cheap to make too, because you already have most of the stuff in your pantry.  If you don’t have almonds in your baking cupboard, you should.  Go buy some.  And the leftover chicken is basically free.

Chicken curry salad


Chopped up left over chicken, about 2 cups

2 tablespoons mayonnaise (if too dry, add more)

2 Celery stalks, diced

¼ cup diced onion

1 cup grapes, halved

2 tablespoons toasted slivered almonds

2 tablespoons shredded coconut

1 ½ teaspoons curry powder

Salt and pepper to taste

Romaine lettuce optional

Add all ingredients to a mixing bowl (except the romaine) and mix together.  If desired, serve on top of romaine leaves.

4 servings:  182 Cal, 8.1g Carbs, 7.1g Fat, 21.4g Protein

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