Saturday, March 28, 2009

Cold Curried Chicken Salad

This cookbook is the sequel to my other Texas cookbook and I think I like this one more than the other one. I have a bunch of recipes marked off in here to try!

Joe and I really liked this chicken salad. It's very filling because of all the protein in the salad. This would be a great salad to make ahead of time and take somewhere. We had it the next day as a sandwich and it was really good that way too.

  • 2 cups cooked, diced chicken
  • 1/2 cup cooked rice
  • 2 hard-boiled eggs, chopped
  • 1/2 cup peanuts, crushed (cashews would be a good substitute)
  • 1 bunch green onions, chopped
  • 3 slices bacon, crisply cooked and crumbled
  • 1/2 cup mayonnaise (I used Miracle Whip Light)
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon pepper
  • 1/2 tablespoon lemon juice
Combine the first 6 ingredients. Mix remaining ingredients and fold into chicken mixture. Chill and serve on lettuce leaves. Garnish with avocado slices or mandarin orange sections.

1 comment:

Cassie said...

That sounds really good! Nice twist on a classic chicken salad...I'm going to have to give this a try!

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