Chicken salad is a fantastic make ahead dish that just gets better and better as it sits in the fridge.
For those of us who are finding ourselves a little stretched thin these days (let’s face it… all of us), this recipe is a great solution to prep in advance and have ready for a quick lunch or afternoon snack. It’s great over butter lettuce or a bed of romaine, piled high on top of a croissant, or sandwiched in between slices of toasted bread. It’s also great eaten straight out of the container with a fork standing in front of the fridge. Hey, no judgment here.
Chicken Curry Salad
2 cups chicken, chopped
1/2 cup mayonnaise
1/4 cup red seedless grapes, halved
1/4 cup pecans, chopped
1/4 cup celery, diced
1/4 cup red onion, finely diced
1 tsp Dijon mustard
1 1/2 tbsp curry powder
3/4 tsp salt
1/2 tsp black pepper
1 tbsp red wine vinegar
1 tsp honey
Chives, sliced (garnish)
1/4 cup sour cream
- In a large bowl, add mayonnaise, sour cream, dijon mustard, red wine vinegar, honey, seasonings, and combine well.
- Gently toss in the chicken and coat with the curry mixture.
- Fold in the remaining ingredients and refrigerate for at least an hour to let the flavors develop.
- Serve over a bed of lettuce, sliced croissants, or your favorite bread. Garnish with chives.