Curry Fruit and Chicken Salad
This is a delicious chicken salad that basically makes itself. It tastes even better after refrigerated for a day or two, and also tastes great in a wrap! The curry adds a lot of flavor, and mixes great with the fruit and especially the raisins, which are, in my opinion, the most amazing snack ever invented.
- 4 boneless, skinless, chicken breasts, thin sliced
- 1 stalk celery, chopped
- 1/2 red onion, chopped
- 1 small apple, chopped
- 1/3 cup raisins
- 1/3 cup seedless red grapes, halved
- 1/2 cup chopped pecans
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon curry powder
- 3/4 cup mayonnaise
Cook chicken in a frying pan over medium heat. Brown each side until juice run clear. Meanwhile, chop celery, onion, and apple. When chicken is cooked through, remove from pan and let cool, then cut into 1 inch strips. Combine all ingredients in mixing bowl. Stir well, tossing to coat evenly. Salt to taste, and serve.
Prepares: 8 Servings
Whenever I buy celery and need only one stalk for a recipe, the rest always ends up going bad. To avoid this, try to plan on using it in other recipes during the week. Don't forget celery adds great flavor to soup! Also don't forget a lot of these ingredients are available at the UC salad bar. Curry powder is often found with other spices in the baking aisle, and can be used to spice up a lot of recipes. You can substitute any kind of nuts in this recipe; walnuts and cashews are especially nice!