Classic Curried Chicken Salad With Grapes And Walnuts
This is the sort of salad you may remember from your mother’s or your grandmother’s table. You may also recognize it from a dinner club or hotel dining room. This is a classic salad enjoyed decades ago that is making a big comeback. The reason this salad is becoming so popular again is because so many people are trying to eat healthier, often serving hearty, yet light, salads as a main course. This salad fits the bill.
You might want to give this recipe a try on a hot summer night. You don’t heat up the kitchen and the salad, especially the grapes, are a nice refreshing change. Be sure to let us know how you like it.
- 1 Tbsp lemon juice
- 6 Tbsp mayonnaise*
- 1 1/2 tsp curry powder
- 1 1/4 tsp salt
- 1/4 tsp ground black pepper
- 3 cups cooked chicken, diced
- 1 1/2 cup celery, sliced thin
- 1 cup green seedless grapes
- 3 Tbsp chopped walnuts, lightly toasted*
- mixed lettuce greens of your choice
In a large salad bowl, whisk together the lemon juice, mayonnaise, curry powder, salt, and pepper.
Add to the bowl, the chicken, celery, and grapes, and toss to coat well.
Cover bowl and chill before serving.
To serve, place lettuce on salad plates, spoon chicken salad over, then garnish with chopped walnuts.
Makes 4 to 6 servings.
*You can substitute a thick plain yogurt (like Greek Yogurt) for some or all of the mayonnaise if you want. To make your own thick yogurt, just dump a container of yogurt in a paper towel lined (or cheesecloth lined) strainer over a bowl. Set in refrigerator (make sure you drape the paper towel or cheesecloth over the top of the yogurt) and allow to drain overnight. You’ll have a very thick yogurt in the morning.
* To toast walnuts, put the chopped nuts in a small skillet, without oil, and set on burner on low heat. Shake and toast until just starting to become aromatic and you see a bit of golden brown form on the cut edges of the nuts. This will only take about a minute, so watch closely.
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