fabulous chicken salad

★★★★★ 9 Reviews
savadas avatar
By Stacey Vadas
from Crown Point, IN

We all LOVE chicken salad on croissants in my house. Over the years, and with my children and husband as my taste-testers, I have come up with this recipe which has a secret ingredient that adds a great taste... curry powder!

Blue Ribbon Recipe

This is a wonderful chicken salad. Apple and grapes add freshness to the dish. We love the addition of coleslaw dressing mix to the salad. It adds a touch of sweetness and makes the chicken salad extra creamy. This would be perfect for a light lunch or snack.

— The Test Kitchen @kitchencrew
★★★★★ 9 Reviews
serves 12
method Bake

Ingredients For fabulous chicken salad

  • 6
    skinless, boneless chicken breasts
  • 32 oz
    low-salt, fat-free chicken broth
  • 3 stalk
    celery, minced
  • 1 sm
    white onion, minced
  • 1 c
    seedless red grapes, quartered
  • 1/2
    granny smith apple, diced
  • 3/4 c
    mayonnaise
  • 3/4 c
    Kraft 1-step coleslaw maker
  • 1/2 tsp
    curry powder
  • salt and pepper, to taste

How To Make fabulous chicken salad

  • Chicken breasts boiling in chicken stock.
    1
    Place chicken breasts in a large pot with chicken broth. Bring to a boil, then reduce heat and simmer until chicken breasts are thoroughly cooked.
  • Chicken breasts cut into small chunks.
    2
    Cool slightly and then either shred or cut into small chunks.
  • Ingredients prepped.
    3
    Meanwhile, mince the celery and onion. Quarter the grapes. Dice the apples.
  • Mixing chicken salad ingredients in a bowl.
    4
    Mix the mayonnaise and coleslaw mix together. Fold in the chicken and all the prepared ingredients along with the curry powder. Mix well. If desired, add salt and pepper to taste. (I do not use any salt in this recipe--only freshly ground pepper; you can also increase the curry powder to 3/4 teaspoon if you wish a stronger flavor).
  • Chicken salad ready to chill.
    5
    Refrigerate at least 2 hours before serving to allow flavors to blend. Keep refrigerated.
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