Curried Chicken SaladSubmitted by David McCarthy, AustraliaCurried Chicken Salad is very special to me because I am a lover of curry and also like to eat healthy foods. What could be better than this recipe? Take a look at the ingredients of this salad and then the method to see how easy it is to put together. It adds an extra zest to the normal chicken salad and will have your guests clamoring for more once they have tried it for the first time. You will notice the suggestion that you add toasted almonds to your salad; it doesn't have to be almonds because you can use any type of nut or not use them at all. Like all salads the choice is always with you.
Ingredients 3 cups cubed, cooked chicken 1 1/2 cups sliced celery 1/2 cup mayonnaise 1/4 cup sour cream 1 teaspoon salt 1/8 teaspoon onion salt 3 tablespoons lemon juice 1 to 2 tablespoons curry powder, or to taste mixed greens toasted almonds, optional*
Method Combine chicken and celery. In a separate bowl or cup, combine mayonnaise, sour cream, lemon, and curry powder to taste. Add mayonnaise mixture to the chicken and celery, blending well. Serve over mixed greens and sprinkle with toasted almonds, if desired. Serve with sweet potato fries (chips) and slices of roasted red pepper for garnish, if desired. This Curried Chicken Salad recipe serves 4. *To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350°F (170C) pre-heated oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic. A good way to cook the red bell peppers (Capsicum) is to blacken the skin over direct heat. This enables easy peeling and leaves the flesh soft, tender and sweet.
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