Curried Chicken Salad

Submitted by ElmerDog

"I usually double this recipe and even make a little extra of the "dressing". Otherwise I find it to be a little on the dry side. Great for sandwiches, on top of green salads or served on top of tomato slices!"

 

• Ready In: 1hr 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 2 1⁄2 cups cooked and chopped chicken breasts
• 1⁄4 cup toasted slivered almonds
• 2 tablespoons mayonnaise
• 1 tablespoon sour cream
• 1 tablespoon lemon juice
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon white pepper
• 1⁄8 teaspoon curry powder

directions

1. Boil several large, split chicken breasts (with bone-in, skin on) in salted water until done (about 1 hour).
2. Once cooled, pull meat from bone and chop coarsely, making enough for 2 and 1/2 cups.
3. Mix 2 and 1/2 cups chopped, cooked chicken breast with 1/4 cup toasted slivered almonds.
4. Mix remaining ingredients (mayo thru curry powder) creating the "dressing" and toss with chopped chicken and almond mixture.
5. Chill for 2 hours.

Reviews

[lazyme]

This was certainly simple and made a nice lunch. It was a little bland for us. I would like to try this again and add more curry and maybe some celery or apple to give it a little more crunch. Thanks for sharing ElmerDog.