Prep 10 mins
Cook 0 mins
This chicken salad is very zingy and fresh flavoured - and, is made with handy ingredients! Great for lunches, snacks, picnics or even as a sandwich filling. Adjust the curry powder to suit your own personal taste.
- 1⁄2 pint whipping cream
- 1 -2 teaspoon Dijon mustard
- 1 tablespoon capers, drained
- 1 tablespoon lemon juice
- 1 tablespoon curry powder
- 1 tablespoon apricot jam or 1 tablespoon apricot chutney
- 2 -3 cooked boneless skinless chicken breasts, cut into chunks
- 1 head lettuce, washed and leaves separated
- 3 tomatoes, cut into wedges (or cherry tomatoes, halved)
- 1 red onion, peeled and cut into thin slices
- DRESSING: Whip the cream until holding soft peaks, and then gently fold in the remaining ingredients - adjusting them to suit your personal taste.
- Add the diced chicken chunks to the dressing and gently mix through until the chicken pieces are well coated in the dressing.
- Arrange the salad leaves on an attractive plate and pile the chicken in the dressing on top of the leaves.
- Arrange the tomatoes around the edge of the plate and scatter the red onions over the top.
- Serve with crusty bread, potato salad, chutney or use as a sandwich filling.
- If taking on a picnic - pack the salad and chicken in dressing separately; arrange on plates when you get to your destination!
DELIGHTFUL! Made for lunch today, exactly as written. Each bite presents a lovely taste of the dressing, occasionally savouring a leeetle bit of the apricot in the jam. Sweet, yet as you stated--zingy. Thanks for posting a real keeper, FT!
This is outstanding. DH and I like a drier chicken salad so I halved the dressing and it was perfect. I had mine with crackers and DH had his in a sammie. He ate two sammies at one meal. I diced the red onions into the salad itself instead of topping with them. This is my first time using capers and I really liked the flavor they imparted to the dressing. Mine were rather large so I chopped them up a bit before adding them in. Another winner French Tart.
This is pretty good!! At first, I made it as written. I like the flavor of curry, but I felt it overpowered the other flavors in the dressing. I even used two teaspoons of dijon mustard since the recipe states 1-2 teaspoons. I couldn't taste the other flavors/ingredients very well. I then tweaked it a little bit. I added an extra tablespoon of both capers and apricot jam. That seemed to help a little bit. The dressing is very creamy, which I like. It's easy to make as well. I used chicken thighs instead of breasts. This is a good chicken salad recipe. I will probably make it again, but will use less curry powder. This recipe is perfect for those who like a stronger curry taste. This is for RSC #10. Good luck to the chef posting this recipe. It's a definite keeper!!