Curry Chicken Salad by Paula Deen

"This is from Paula Deen's cooking show and I did not see it posted here so I hope it's not a repeat. She was not consistent in telling exactly how much of each ingredient, so some are an estimate, and I've guessed the number of servings. I made it tonight for lunch tomorrow and I really liked it, it has a very mild curry flavor. I subsituted 1/2 the mayonnaise with sour cream and dried cranberries for the grapes."
 
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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Mix all salad ingredients together in a bowl.
  • Mix all dressing ingredients together in a separate bowl.
  • Pour dressing over salad mixture, stir, and serve.

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Reviews

  1. Great flavor and crunch! The curry wasn't so subtle, but I thought that was a good thing (maybe depends on the type of curry powder you use). Next time I'll leave the water chestnuts in bigger pieces. Made for the Fall 2012 "Pick a Chef" event.
     
  2. Very yummy! I doubled the curry and did not have water chestnuts so used little more celery. Very good!
     
  3. Very good! I reduced the calories by only adding enough mayo to coat (approx. 1/2 cup). Served this with some romaine lettuce in a tortilla wrap. Excellent flavors! Thanks for the recipe.
     
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RECIPE SUBMITTED BY

My husband and I recently moved to Frazier Park, CA, about 60 miles north of Los Angeles. We both still commute to Los Angeles for work, but our new home makes it worth it. My husband and I scuba dive for fun. I love to sew and knit as well. My favorite cookbook is the old Betty Crocker that my mom had while we were growing up, a 1950s edition. The index never made any sense to me, but I love it nonetheless. A few years ago I got a reprinted copy. I also love my 1000 Mexican recipes cookbook though I've barely scratched the surface with it.
 
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