Curried Chicken Salad
Servings 3 lbs
Calories 1481kcal
Ingredients
- 1/2 cup toasted slivered almonds or pecan pieces
- 1 cup mayonnaise
- 1/2 cup chutney [I used Crosse & Blackwell- Apricot Chardonnay]
- 1/2 cup half and half
- 2 tsp fresh lemon juice
- 1 tsp curry powder
- 1 tsp salt
- 1/2 tsp black pepper or to taste
- 4-5 cups chopped roasted chicken
- 2/3 cup finely diced celery
- 1/2 cup golden raisins
- 2 Tbsp chopped fresh cilantro optional
Instructions
- Preheat the oven to 350°F. Spread the almonds in an even layer on a baking sheet. Toast for 6-8 minutes then set aside to cool while you prepare the rest of the ingredients.
- In a large mixing bowl whisk together the mayonnaise, chutney, half & half, lemon juice, curry powder, salt and pepper.
- To the bowl add almonds, chicken, celery, raisins and cilantro.
- Stir until fully combined then taste and adjust the salt and black pepper.
- Store in the refrigerator in an airtight container for 4 hours.
- Serve in toasted phyllo cups, on mini croissants, or sourdough rolls.
Nutrition
Serving: 1lb | Calories: 1481kcal | Carbohydrates: 66g | Protein: 94g | Fat: 95g | Saturated Fat: 19g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 349mg | Sodium: 2400mg | Potassium: 492mg | Fiber: 4g | Sugar: 44g | Vitamin A: 317IU | Vitamin C: 8mg | Calcium: 133mg | Iron: 2mg