This is great for summer dinner – or really any time. Serve with a good quality whole grain bread. When baking chicken or barbequing chicken breasts, I always cook extra to make this recipe.
INGREDIENTS:
Salad Ingredients:
1 lb cooked chicken – use leftover chicken OR you can simmer chicken breasts in stock and cool
1 cup seedless grapes (or more), sliced in half – if possible use both green & red grapes
1/2 cup celery, chopped
1/4 cup almonds, slivered, toasted (see directions below)
Dressing Ingredients:
1/2 cup mayonnaise – good quality – I use Helman’s/Best Foods Light Mayo
3 Tbsps whipping cream
1/2 tsp curry powder
salt & sugar to taste – very small amounts, to taste
Garnish/Finishing Ingredients:
1-2 tomatoes, sliced
Lettuce leaves, butter or romaine
DIRECTIONS:
- If you need to cook the chicken breasts, simmer them slowly in stock for 20 minutes, let cool.
- Scatter the almonds on a baking sheet and lightly toast them for 6-8 minutes in a 325-degree oven, let cool.
- Blend the mayonnaise, whipping cream, curry powder, salt and/or sugar. Taste to correct seasoning.
- Cut the cooled chicken into bite-size chunks.
- Place the chicken, celery, grapes & almonds in a mixing bowl.
- Add dressing to the chicken mixture until you reach the consistency you prefer.
- Wash, dry, and line either individual bowls or one big bowl with the lettuce.
- Garnish with slices of tomato.
- Keep in refrigerator until you serve.