CURRY CHICKEN SALAD

In Healthy, Vegetarian 274 views

This curry chicken plate of mixed greens is a mix of diced chicken, new veggies, dried products of the soil, all threw together in a smooth flavored dressing. A speedy and simple feast that is wonderful when served in a sandwich, with a side of rich saltines or in invigorating lettuce cups.

I’m continually searching for new choices to enliven our ordinary lunch alternatives. A portion of my top choices incorporate turkey roll ups, fish salad and this very tasty curry chicken serving of mixed greens.

Chicken plate of mixed greens is consistently a hit in my home, and this curry chicken serving of mixed greens transforms a standard lunch into something uncommon. It has the ideal mix of intriguing flavors, delicate chicken and crunchy vegetables!

HOW DO YOU MAKE CURRY CHICKEN SALAD?

Dice cooked chicken bosom into scaled down pieces, then, at that point place it in a huge bowl. Add minced celery, red onion, raisins, cashews and parsley. Whisk together a mayonnaise based dressing seasoned with lemon and curry powder, then, at that point pour the dressing over the chicken, veggies and natural product. Mix everything together, then, at that point serve immediately, or refrigerate for sometime in the future.

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HOW LONG DOES CHICKEN SALAD LAST?

This plate of mixed greens will remain new in the cooler for as long as 3 days. Store in a sealed shut compartment for best outcomes. Curry chicken plate of mixed greens is certainly not a decent possibility for the cooler, as it can become watery when defrosted.

INGREDIENTS

For the salad

  • 4 cups cooked chicken breast diced into bite sized pieces
  • 1/2 cup celery diced small
  • 2 tablespoons red onion finely chopped
  • 1/3 cup golden raisins
  • 1/2 cup roasted cashews coarsely chopped
  • 2 tablespoons fresh parsley leaves finely chopped

For the dressing

  • 3/4 cup mayonnaise can use light
  • 2 tablespoons sour cream
  • 2 teaspoons lemon juice freshly squeezed
  • 2 teaspoons yellow curry powder
  • 1/2 teaspoon sugar
  • salt and pepper to taste

INSTRUCTIONS

For the salad

  1. Place the diced chicken in a large bowl.
  2. Add the celery, red onion, raisins, cashews and parsley to the bowl.

For the dressing

  1. In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, curry powder, sugar, salt and pepper.
  2. Pour the dressing over the chicken and vegetable mixture. Toss gently to coat, then serve immediately, or refrigerate for later use.
READ MORE  ITALIAN SALAD RECIPE

NUTRITION

Calories: 250kcal | Carbohydrates: 1g | Protein: 1g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 139mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

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