Prep 10 mins
Cook 30 mins
This is an unusual and delicious chicken salad that is super easy to make. I love it on some loose lettuce leaves or inside a croissant. I use two large boneless chicken breasts to get the 2 cups of cubed meat. My Aunt Gladys of Glendale, CA made this for me several years ago and I have been making it ever since. My friends have been begging me for the recipe and now here it is. Enjoy!
- 473.18 ml cubed cooked chicken breasts
- 44.37 ml Catalina dressing
- 118.29 ml chopped celery
- 4.92 ml finely chopped green onion
- 4.92 ml dried parsley
- 4.92 ml curry powder
- 78.07 ml mayonnaise
- 59.14 ml toasted almond
- 226.79 g can mandarin oranges, drained
- bibb lettuce or 4-6 plain croissants, if desired
- Cook your chicken breasts as you usually do until they are completely done.
- I bake mine in the oven at 350° for 30 minutes.
- Cool and cut into bite-sized cubes.
- Marinate the cubed cooked chicken breast meat in the Catalina dressing in a ziplock bag overnight in the refrigerator.
- The next day, add the celery, green onion, parsley, curry powder, mayonnaise and toasted almonds.
- Gently fold in the mandarin oranges.
- Serve over loose Bibb lettuce leaves or in a croissant if desired.
- It's good just by itself!
I found this to be a perfectly acceptable curried chicken salad, but nothing outstanding. I did use canned chicken and I am not a real fan of Catalina dressing (too much sugar), so there should be no slight to Aunt Gladys taken.