Curry Chicken Salad

Name: Curry Chicken Salad
Prep time: 30 min
Total time: 30 min
Yield: 4-6 serving(s)
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)

Submitted by Spectatrix

"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."

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photo by Ambervim

Ready In:: 30mins
Ingredients:: 13
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

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

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Reviews

I added cumin to bring out the curry flavor. Cooking them in oil until fragrant really adds flavor. I used a little more curry than it called for. Just lik CHRISSYG I do not care for Miracle Whip, so I substituted plain yogurt and with her suggestion, reduced the quantity of sour cream and yogurt. I also took her advise to greatly reduce the sugar, I used about 1-1.5 tbs. I really think the lime adds a bunch to the flavor. No grapes or almonds...didn't have them. I do like coconut on top!!! I served it next to fresh mango with pomegranate on top. I could easily have put the mango in the salad itself.

Ambervim
I LOVE Curry... and this recipe has so much potential. I tried to like it I really did! I made it as is, with only one substitution...I used real mayo instead of miracle whip. (just can't do the whip) and it was still entirely too sweet. If I were to make this again, I would again use real mayo, reduce the sugar to just a sprinkle, and jack up the 'tang' that you get from the Miracle whip with a few drops of cider or white wine vinegar. BTW this is also too much 'dressing' for my liking for just two cups of cubed chicken.

CHRISSYG

Tweaks

I added cumin to bring out the curry flavor. Cooking them in oil until fragrant really adds flavor. I used a little more curry than it called for. Just lik CHRISSYG I do not care for Miracle Whip, so I substituted plain yogurt and with her suggestion, reduced the quantity of sour cream and yogurt. I also took her advise to greatly reduce the sugar, I used about 1-1.5 tbs. I really think the lime adds a bunch to the flavor. No grapes or almonds...didn't have them. I do like coconut on top!!! I served it next to fresh mango with pomegranate on top. I could easily have put the mango in the salad itself.

Ambervim