Curry Chicken Salad

Sweet chicken salad with grapes, celery, and delicious curry. If you prefer a more savory version, leave out the sugar and consider using mayo instead of Miracle Whip.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  teaspoon  vegetable oil
• 1 1⁄2 teaspoons curry powder
• 1⁄4 cup sour cream (low-fat or fat-free is fine)
• 1⁄4 cup  salad dressing (e.g. Miracle Whip, low-fat is also fine here)
• 1⁄4 cup lime juice
• 1⁄4-1⁄2 cup granulated sugar
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon black pepper
• 2  cups chicken, cooked and cubed (white meat is best)
• 3⁄4 cup celery, diced
• 1⁄2-1  cup red grapes, halved
• 1⁄4 cup  slivered almonds, toasted
• 1⁄4 cup flaked coconut, toasted (optional)

Directions

1. Heat oil in auscepan and add curry. Cook about 2 minutes, stirring constantly until fragrant. Remove from heat.
2. In large bowl, combine sour cream, Miracle Whip, lime juice, sugar, salt, pepper, and curry mix. Stir until well-blended.
3. Add chicken, celery, grapes, and almonds to bowl.
4. Top with coconut just before serving, if desired.
5. Delicious served with King's Hawaiian Sweet Bread or Rolls.