Curried Chicken Salad with Fruit and Pecans
Elegant and rich with a creamy, buttery texture, this is the best chicken salad I've ever eaten! The original recipe was served at Yankee Peddler's Tea Room in Missouri and I've adjusted to taste. This is an excellent chicken salad for croissants, or serve on a bed of greens with melon and fruit on the side for a wonderful summer meal.
- Ready In:
- 4 boneless chicken breasts, cooked & diced
- 1 stalk celery, diced
- 1 small tart apple, chopped
- 1⁄3 cup green seedless grape, halved
- 1⁄2 cup pecan halves
- 1 teaspoon curry powder
- 3⁄4 cup mayonnaise
- 1⁄4 cup melted butter
- Combine all ingredients and mix well.
- Refrigerate for a minimum of one hour before serving.
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Wonderfully different salad, loved the mild curry flavour with the fruits and the crunch of the nuts. I scaled back for 2 serves and used 1 large chicken breast (375 grams) which I poached and made up as per recipe which was plenty for 3 of us with a simple green salad on the side. Thank you Denise!, made for I Recommend tag game and recommended by poammy owl.Reply