Good stuff!! I did make a few changes--substituted cashews for the walnuts, and added about 1/2 cup raisins and 1 cup finely-chopped celery. I also increased the curry powder to 1 tablespoon--I like a LOT of flavor! This recipe makes a large amount of dressing--I used about 2-1/4 lbs. boneless, skinless chicken thighs, and next time I think I'll use a little more (as much as 3 lbs.) I made most of it the day before, and added the apple, celery and cashews at the last minute so they'd still be crunchy.
Excellent salad. I made half a recipe as written with a cranberry chutney and MAG's Extra Special Extra Delicious Candied Pecans. What a wonderful salad on a hot day. Served with Mama Vi's Spinach Salad With Curry and Chutney Dressing.
What a lovely salad!! Loved the chutney addition-- I used a spicy cranberry chutney and a spoonful of apricot pineapple preserves and it was heavenly! Will try with Major Grey next time. Made for the April 2008 soup, sandwich, salad and starter Photo Tag event in the photos forum. Thanks Gingerbee!