Famous Curried Chicken Salad
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cube chicken and measure out about 4 cups (1 L). Put raisins in a microwaveable bowl. Cover with water and microwave until boiling. Set aside to plump.
Combine mayonnaise, sour cream, curry paste and salt in a large bowl. Blend together until no streaks of curry remain. Stir in chicken.
Measure out whole apricots, then thinly slice. Add to salad with celery and green onions. Drain raisins and stir in. Dice apple and stir in along with the coriander if using. Then taste and add more curry or salt if you like. If not creamy enough, stir in more mayonnaise or sour cream, a little at a time. Stir in nuts or save for sprinkling over the salad. If making ahead, cover and refrigerate up to 2 days. Serve on lettuce or a bed of greens.
Marvelous as a sandwich filling.
|Saturated Fat||6 g|
|Per serving||% Daily Value|