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Curry Chicken Salad: Boyd Street Kitchen


This Curry Chicken Salad recipe is a little different in that the fruit used is not grapes but golden raisins.  I first tasted this recipe when a friend brought me a bowl (thanks, Paul) and was so intrigued by the taste that I  grabbed the recipe from The Kitchen..just love that show. It has become one of my favorites from foodnetwork.com.   I have never been a lover of raisins, but this salad is so tasty and the texture of the raisins with the slight crunch of the celery, together with the hint of curry, will make you want to prepare this time and time again.  Did I say easy?  It is!!   See the recipe below.

Curry Chicken Salad

Curry Chicken Salad

 

 


INGREDIENTS:
1/2 cup mayonnaise

1 tablespoon curry powder
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
1 cup shredded cooked chicken (we used a rotisserie chicken)
1/3 cup golden raisins
1 shallot, diced
1 stalk celery, thinly sliced
2 tablespoons chopped fresh cilantro

DIRECTIONS:
Add the mayonnaise, curry powder, lemon juice and some salt and pepper to a large bowl and stir to combine. Add the chicken, raisins, shallots and celery and mix gently. Serve immediately or refrigerate. Sprinkle with the chopped cilantro before serving.

*This recipe has been tested and approved by BOYD STREET KITCHEN.

Recipe courtesy of The Kitchen, foodnetwork.com

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