Curried Chicken Salad

I am planning a fall luncheon for some of my dear friends and I wanted to make a very special salad to serve. This salad has rich full flavor and texture and can be made well in advance which will allow me to enjoy my guest.

Curried Chicken  Salad

Curried Chicken Salad

Miz Helen's Kitchen

4 cups cooked chicken breast chopped

3 cups brown rice cooked

5 green onions with tops chopped

1 cup dried apricots chopped

1/2 cup raisins

1 teaspoon salt

1teaspoon pepper

1 cup sliced almonds roasted

In a large mixing bowl, add the chopped chicken breast, cooked brown rice, chopped green onions, chopped dried apricots, and raisins. Mix well, add the salt and pepper and mix, then set aside.

Curry Dressing

Miz Helen's Kitchen

2 cloves garlic

1/4 cup lemon juice

3 tablespoons mango chutney

1 1/2 tablespoons curry powder

1 cup sour cream

2/3 cup olive oil

4 tablespoons water

In a blender blend the garlic, chutney, curry powder, and sour cream until smooth. Slowly add the olive oil in a small stream until the mixture is blended well, then add the water and blend.

Add the Curry Dressing to the Chicken and Rice mixture and mix well. Lightly fold in the roasted almonds. Let the salad set in the refrigerator over night before serving or at least 4 hours.

 Chop The Chicken, Apricot's, and Onion's

Mix With The Rice

Make The Dressing

Enjoy Your Salad

I am so happy that you could stop by and enjoy this Curried Chicken Salad with me. I have a container of salad for you to take with you so don't forget it. I hope you can stop by for Full Plate Thursday and come back soon!

Peace and Joy

Miz Helen
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