Curried Chicken Salad


2 ½ lb chicken breasts, cooked, chopped in bite size pieces (Pan roast if desired: spray a non-stick skillet with cooking spray. Salt and pepper chicken breasts and saute about 3 minutes on each side over medium high heat. Add about 2 Tbsp of sherry or white wine – cover pan and remove from heat. Let sit 15 minutes. Note: if chicken breasts are very thick – cut in half before cooking.)

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½ cup mayonnaise (Canola based is fine)

½ cup plain yogurt

1 – 2 Tbsp curry powder (to taste)

Juice of ½ a lemon

1 tsp garlic salt

1 tsp powdered ginger or from a tube (in fresh produce) or grated

½ cup chopped pineapple

½ cup chopped celery

½ cup chopped apple

½ cup sliced grapes – red or green

Lettuce for serving

Optional condiments: cashews (any nut you like) chopped green onion, chutney, raisins, shredded coconut, bacon bits


Make the dressing by combining mayonnaise and yogurt with curry powder, lemon juice, garlic salt, and ginger.

Stir in chicken, pineapple, celery, apple, and grapes.

Let the salad sit for about 15 minutes to absorb flavors. 

Serve on lettuce with assorted condiments.


© Deer One Publishing 2021