Mix mayonnaise, sour cream, and curry powder. Add all other ingredients and mix well. Refrigerate 2 hours or more to blend flavors.
|Time:||10 minutes Minutes Preparation Time|
By Paul from Ivydale, WV
Share on ThriftyFunThis page contains the following solutions. Have something to add? Please share your solution!
I happened on this when I had some chicken salad left, but not enough to serve 3 people since my son's return home to finish his degree at a local university.
I love crisp cold crunchy chicken salad. I like it on a lettuce leaf, in a pita pocket with lettuce & tomato, or topped on a plate of salad. It is a wonderful cold summertime meal, though I do make it once in a while other times of year.
This is yummy to use for butter lettuce or flour tortilla wraps!
I love homemade chicken salad. I finally have tweaked it to the point where it is the best I have eaten.
Love this on lettuce or in a sandwich.
Put gelatin in cold water. Dissolve over hot water. Add chicken broth and mix all of ingredients together and chill. Serves 12-15.
Try this nutritious, hearty salad!
Hello all! I'm having a great time at this site! It's awesome to be able to share some of my vegetarian ideas. My youngest daughter and I don't eat meat, but still like the taste and idea of chicken bits in a salad.
Jazz up your favorite chicken salad recipe with bacon! Fry bacon crisp. Serve a scoop of chicken salad on a bed of lettuce, top with crumbled bacon for an elegant summer dinner!
For a nice change of pace, add some curry the next time you make chicken salad. Penzeys makes a mild curry, called sweet curry, which I enjoy.
This is what I like to think of as a classic chicken salad recipe. Very, very tasty! Great for these hot weather days!
A protein rich summer meal idea.
This is a favorite of mine. Nice because it is good as a salad or in a sandwich. I prefer mine not in the sandwich but just plain.
In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well.
For salsa, in a large bowl, combine the first six ingredients; chill until serving. In a large skillet, saute the chicken, garlic, cumin, onion powder, chili powder, cayenne pepper and salt in oil until heated through.
Texture should be creamy but thick enough to scoop with Wheat Thins. You may need to add a little more mustard or mayo depending on the texture.
Mix and serve this tasty salad your way.
Place the washed chicken breasts in a flat baking pan. Sprinkle with salt and pepper. Cover tightly with foil and bake at 250 degrees F for 1 hour or until tender. Cool and remove bone and skin.
In a large bowl, combine the chicken, celery, green pepper, pickle relish, carrot and pimientos. In another bowl, combine the mayonnaise, lemon juice, sugar, salt and pepper; spoon over chicken mixture and toss to coat.