Curry Chicken Salad

Curry chicken salad with a croissant

This is my friend, Teddi Wessing’s, old family recipe. We made it for luncheon we did yesterday where we had a trio of salads — the curry chicken, a Greek pasta salad with tri tip and a green salad. The chicken curry is a classic and so yummy. People were clamoring for the recipe. So here it is. Enjoy!

8 cups shredded cooked chicken (or chunks)
1 cup cooked white rice
1 can water chestnuts, sliced
1 ½ cups grapes, halved
1 cup celery, diced
1 can pineapple slices, drained and cut
1 cup slivered almonds
3 cups mayonnaise
2 Tbsp.  lemon juice
1 Tbsp. curry powder
2 Tbsp. soy sauce

1. Combine all ingredients – except slivered almonds – in a bowl and mix well.
2. Cover and refrigerate overnight.
3. Add slivered almonds just before serving (or use as a garnish). Serve on a fresh lettuce leaf as a plated salad or on a split croissant as a sandwich.

Yields 16 servings

About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips.
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2 Responses to Curry Chicken Salad

  1. albertocook says:

    I’m glad to have found your blog.I have a blog of Italian recipes but I like to try new flavors.I think that your recipes are delicious


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