No Worry Chicken Curry in a Hurry Salad

Submitted by French Tart

"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."

 

• Ready In: 10mins
• Ingredients: 12
• Serves: 4

ingredients

• DRESSING

• 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
• salt
• pepper

• SALAD

• 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

directions

1. DRESSING: Whip the cream until holding soft peaks, and then gently fold in the remaining ingredients - adjusting them to suit your personal taste.
2. Add the diced chicken chunks to the dressing and gently mix through until the chicken pieces are well coated in the dressing.
3. Arrange the salad leaves on an attractive plate and pile the chicken in the dressing on top of the leaves.
4. Arrange the tomatoes around the edge of the plate and scatter the red onions over the top.
5. Serve with crusty bread, potato salad, chutney or use as a sandwich filling.
6. If taking on a picnic - pack the salad and chicken in dressing separately; arrange on plates when you get to your destination!

Reviews

[Caroline Cooks]

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!

 

[MsSally]

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.

 

[AuntWoofieWoof]

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!!