Sweet and Savory Curry Chicken Salad

Allison Hazell

By
@ahazell

This always gets rave reviews. I have been asked to make this for graduations, showers, and birthdays. It has such a unique flavor and is addicting. It makes a beautiful presentation on a large platter with crumbled bacon and fresh parsley on top. 1 hour seems like a lot of prep time, but that is really just the time it takes for the chicken to cool in the broth. Very easy!


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Prep:

1 Hr

Ingredients

3
whole fryer breasts
3
onions
3
carrots
1 tsp
salt
1/4 tsp
pepper
1 c
chopped celery
1 c
white raisins soaked in hot water and drained
2 can(s)
13 1/2 oz pineapple tidbits, well drained
2 c
flaked coconut

SAUCE

1/8 c
curry powder
1 c
mayonnaise
1/4 c
chicken broth
juice of one whole lemon

GARNISH

1/2 lb
bacon - fried and crumbled
fresh parsley

Directions Step-By-Step

1
Boil chicken with onions, carrots, salt pepper until tender. Cool Chicken in the broth.
2
Cut chicken in bitesize pieces, discarding all skin and gristle
3
Add celery, raisins, pineapple and coconut
4
SAUCE
To make sauce, stir curry powder into mayonnaise and taste as it is added. Add broth, lemon juice and salt and pepper to taste
5
Add sauce to chicken mixture. When ready to serve, arrange on platter and sprinkle bacon over top. Garnish with fresh parsley.

About this Recipe

Course/Dish: Chicken, Chicken Salads, Salads