Chicken Curry Salad
Submitted by Bobbi Hill on May 13, 2009

This is a summertime staple at our house. My hubby likes it with buttermilk biscuits.

Servings:
N/A

Complexity:   
Very Easy

Total Time:
20 minutes

Ingredients:
For Salad:

2 cups diced cooked chicken breast
(can substitute canned albacore tuna)
1/4 – 1/2 tsp. salt
2 Tbsp. chopped fresh parsley
1 cup sliced celery
4 cups sliced seedless grapes (red or green)


For Dressing:

1/2 cup mayonnaise (thin with a little milk, if too thick)
1/4 tsp. garlic powder
4 tsp. curry powder (Madras is the brand I use)
1/2 tsp. lemon juice (fresh is best)
(adjust amounts according to taste)

Directions:
In a large bowl, mix together salad ingredients. In a separate bowl, mix dressing ingredients with a whisk and pour over chicken mixture. Fold dressing into chicken mixture, cover and refrigerate 12- 24 hours to marry flavors (or eat right away if you can’t wait!)

Cook's Notes:
Makes 7 - 8 cups of salad.