Prep 10 mins
Cook 15 mins
Elegant and rich with a creamy, buttery texture, this is the best chicken salad I've ever eaten! The original recipe was served at Yankee Peddler's Tea Room in Missouri and I've adjusted to taste. This is an excellent chicken salad for croissants, or serve on a bed of greens with melon and fruit on the side for a wonderful summer meal.
- 4 boneless chicken breasts, cooked & diced
- 1 stalk celery, diced
- 1 small tart apple, chopped
- 1⁄3 cup green seedless grape, halved
- 1⁄2 cup pecan halves
- 1 teaspoon curry powder
- 3⁄4 cup mayonnaise
- 1⁄4 cup melted butter
- Combine all ingredients and mix well.
- Refrigerate for a minimum of one hour before serving.
I made this salad for a change. I halved the recipe as I didn't think my husband and son would like it as much as I thought I would.....WRONG...the three of us really enjoyed it. In fact, the little that was left over (for my husband's lunch) my son said....too bad...first come first serve....so he took a little more of his Dad's.....so again....it was super! and best of all...it didn't go soggy!!! Thanks for a great salad.... Oh it's really easy to make too!
Oh, so easy, and oh, so good! This is a very tasty chicken salad; has a bit of a tang from the curry, and tart apple(I chose Granny Smith), a bit of sweet from the grapes and a rich and creamy base dressing that just enrobes the chunked chicken in a most lovely way! It's a nice combo and yields a balanced flavor. I served this as a sandwich filler on a nubby whole grain bread with red leaf lettuce and I would make it again!
Wonderfully different salad, loved the mild curry flavour with the fruits and the crunch of the nuts. I scaled back for 2 serves and used 1 large chicken breast (375 grams) which I poached and made up as per recipe which was plenty for 3 of us with a simple green salad on the side. Thank you Denise!, made for I Recommend tag game and recommended by poammy owl.