Sunday, August 9, 2009

Curried Chicken Salad with Grapes

(I adapted this from a recipe I found online at cooks.com. You can adapt the different ingredients to suit your tastes - I never measure, so the measurements below are kind of guesswork, but close enough to what I use. The original recipe calls for green grapes, but I prefer red grapes for the color.)

4 Tbsp vegetable or canola oil
1/4 to 1/2 yellow onion, chopped
1 1/2 tsp curry powder
1/2 tsp kosher salt
3/4 cups mayonnaise or plain yogurt
2 tsp lemon juice
1 1/2 tsp Dijon or prepared spicy brown mustard
4 cups cooked chicken, cubed
3 stalks celery, chopped
1 1/2 cups grapes, halved

In a small saucepan or skillet heat 2 Tbsp of oil. Add the onion and saute until translucent. Add the curry powder and salt and heat for another 30 or so seconds. Remove from heat.

As the curry mixture cools, place chicken, 2Tbsp oil and celery in bowl and toss. Add grapes and toss.

To the cooled curry mixture add mayonnaise, lemon juice, and mustard. Add this to the chicken and toss well. It is not necessary to chill before serving. Serve with lettuce or on bread or a roll. Enjoy!

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