Curry Chicken Salad
Tami B.
Yield: 10-12 servings
½ c. mayonnaise
½ c. sour cream
¼ c. finely chopped green onions
2 TB curry powder
1 TB mango chutney (or mango salsa, optional)
½ tsp. salt and ½ tsp. pepper
1 lb. cooked and shredded/thinly sliced chicken
1 c. seedless red grapes, halved
½ c. carrot (julienned: cut thinly long-ways)
6 TB chopped toasted pecans (optional)
¼ c. finely diced onion
For the dressing, in a small bowl, combine the first seven ingredients. Set aside
1 ½ cups for serving. In a large bowl, combine chicken, grapes, carrot, pecans, and onion. Stir in the remaining dressing. Add more dressing to mixture if needed. Serve cold in croissant rolls, tortillas, or with crackers.
