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Curried Chicken Salad

Curried Chicken Salad

INGREDIENTS:
  • 1 Rotisserie Chicken, skinned, boned, shredded (about 4 cups)
  • 1 cup finely chopped celery
  • 1 cup dried cherries or dried cranberries
  • 1/2 cup chopped green onions
  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup apple juice
  • 1 tbsp. Catch a Fire Curry Powder
  • 1/4 tsp. Coarse Ground Black Pepper
  • 2 medium cucumbers
  • 2 medium yellow summer squash
  • 1 1/2 cups Cashew pieces, divided
  • – Bibb lettuce
INSTRUCTIONS:

In large bowl, combine chicken, celery, cherries and green onions. In medium bowl, combine mayonnaise, sour cream, apple juice, Catch a Fire Curry Powder and pepper. Spoon dressing over chicken mixture, gently stirring to combine; refrigerate, covered, at least 4 hrs. or overnight to blend flavors. Using a vegetable peeler, peel long strips of cucumber and summer squash. Place on paper toweling; gently pat dry. Stir 1 cup cashews into salad.

To Serve: On each of six salad plates, arrange a leaf of Bibb lettuce; top with a scoop of salad; wrap 1 cucumber and 1 squash strip around each scoop of salad. Garnish with remaining cashews.

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