Recipe by Denise!
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.
Top Review by Quebec
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!
- 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