Prep 10 mins
Cook 45 mins
A touch of curry makes this salad interesting but not overpowered like some. This calls for roasting chicken (better flavor than poaching), but I prefer to use rotisserie chicken. It is so easy and flavorful, not to mention a time saver. I always season to taste, but the measurements should be about right. I toss the salad the night before to give the flavors time to meld.
- Place chicken on rack inside a 9"x13" pan. Rub breasts with olive oil. Season with salt, pepper and Mrs. Dash (or similar seasoning).
- Roast until no longer pink, about 45 minutes.
- Cool until easy to handle. Remove skin and bones. Shred meat into bite-sized pieces. (Shredding instead of cubing allows the dressing to adhere to the chicken more easily.).
- Meanwhile, combine dressing ingredients. Taste often to reach desired outcome.
- Combine chicken, celery and grapes. Toss with enough dressing to coat, allowing for a little extra as the chicken will absorb some while melding in the refrigerator.
- Best chilled overnight, but it is still great if you can't wait that long.
- Serve alone or with rolls for sandwiches.
OMGOMGOMG. YUM! I almost think there are just a bit too many grapes, though? Next time I may reduce it by 1/4c. I made my own curry powder for this one, and it is AWESOME! Thanks for this great recipe!
The dressing tasted a bit like a sweetened Chicken Divan. I think we would have preferred it without the tablespoon of sugar to be honest. I was just a bit too sweet for us. Roasting the chicken did give it more flavour. Overall, nice quick lunch! Thanks for posting. Made for PAC Spring 2008.
I had a big party of more than 50 people. I served this in small pita pockets. I couldn't keep the container filled (I pre-made 10, kept the salad cold in frig. After awhile, it was just easier to leave it out and have them "dip" their own, but they were scarfing it up with chips and crackers and spoons! Out of 20 other 'zaar recipes served that night, this was tops!