Thank You Laurie, The Gracious Hostess and Chef @
The Knotthole Bed and Breakfast, Easton Washington
Curried Chicken Salad
Another Eye Catching Appointment
In The Beautiful Wooded Mountain Setting Of
The Knotthole Bed and Breakfast
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Curried Chicken Salad
Salad
1 roasted chicken
1 cup red or green seedless grapes
1/2 cup diced dried apricots
1/4 cup thinly sliced red onion
1/2 cup golden raisins (Laurie has used regular too.)
1/2 cup sliced celery
1/2 cup thinly sliced green onions
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Dressing
1/2 cup mayo (or more if desired)
2 teaspoons curry powder
2 teaspoons honey
2 teaspoons lemon juice
2 teaspoons lime juice
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Combine all dressing ingredients and mix well. I usually mix it the night before to give ingredients time to incorporate.
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Remove the meat from the roasted chicken and cut into cubes. Place the chicken in a large bowl and add all the other ingredients. Toss gently. Pour the dressing over the chicken salad and toss until the mixture is coated.
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Serve in butter lettuce cups with roasted peanuts or cashews on the side. The original recipe called for 1/4 cup toasted pine nuts but Laurie prefers the the peanuts or cashews. Approx. 6 luncheon servings.
