Crave-worthy Curry Chicken Salad

When the weather gets warm, and boy has it been warm here in Boston, the thought of standing in front of a stove or turning on my oven is enough to make me start sweating. On most days, when the temperature tops 90 degrees, I crave something light and fresh, but basic garden greens can get boring fast. Earlier this spring, I was in the mood for something with a punch of flavor, and stumbled on a fantastic recipe for curry chicken salad. Though intended for a sandwich, I paired mine with a bowl of chopped iceburg and couldn’t have been more pleased.

Make sure you’re in the mood to spend some time in the kitchen when planning this meal: it takes a bit of time to prep all the fruits and veggies. (To save time, you can substitute the chicken breast with rotisserie chicken from the deli counter.)

Curry Chicken Salad

Recipe from AllRecipes.com

Ingredients:

• 4 skinless, boneless chicken breast halves – cooked and diced
• 1 stalk celery, diced
• 4 green onions, chopped
• 1 Golden Delicious apple – peeled, cored and diced
• 1/3 cup golden raisins
• 1/3 cup seedless green grapes, halved
• 1/2 cup chopped toasted pecans
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon curry powder
• 3/4 cup light mayonnaise

Directions

1. In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise.
2. Mix all together.
3. Serve!

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