Recipe by Brianna Storer
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.
Top Review by Red Hook
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!
- 5 chicken breasts, halved bone-in
- 1 tablespoon olive oil
- seasoning, such as Mrs. Dash
- 1 3⁄4 cups diced celery
- 2 cups halved red grapes
- 1 1⁄4 cups mayonnaise
- 2⁄3 cup sour cream
- 4 tablespoons lemon juice
- 2 tablespoons sugar
- 1 teaspoon curry powder
Directions See How It's Made
- 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.