The cilantro gives this chicken salad a good flavor, but the curry is overpowering. I tried cutting the curry back by 1/2, and that did seem to help. You may want to cut it even more, starting with about 3/4 tsp and then increasing until you achieve the strengh you want.
I was pointed to this recipe by my daughter, and boy was she right on. This is a great and an easy recipe. I made it exactly as is since I had all the ingredients on hand. I agree with TeacherLaLa that a little something sweet would be a great addition, but not absolutely needed. I get to take the leftovers to work for lunch. Yea! Thanks for posting this recipe Hey Jude.
I love curry, so I made this with the full 2 tsps of curry powder and liked it fine. I added white raisins & chopped walnuts and stuffed it into pita bread. It was great!
I made this and served it lettuce wraps style. I used fresh mangoes and cashews for the toppings. I thought it needed something sweet- hence the mangoes! It was so very yummy! A keeper in my book.
i make almost this exact same salad, but also add some celery and yellow raisins, like another reviewer. the only big difference for me, is that i use almost all plain yogurt, with a small spoon of mayo in place of the mayo, as it way cuts down on all the bad stuff from the mayo, but tastes virtually the same!
We have to give this a five. My DH and I really enjoyed it last night. I used left over roasted chicken(from Costco) which made it easy to put together. We'll sure make this again. I did use the 2 tsp. curry, perhaps even a bit more. Thanks for this special salad.
Excellent! I had 1 leftover chicken breast, so I cut the servings to 1 and it worked perfect. Great flavor. Thank you Hey Jude for another wonderful recipe.
I make different chicken salads almost weekly-this one is one of my favorites! My husband and brother loved it too! I love both cilantro and curry so it was just right for me! Better than the standard chicken salad, which is fine every so often. Love to spice it up a bit. Great job Jude!