Curry Chicken Salad

I made this recently for my dad’s retreat.  It’s a great make ahead meal and combines some great surprising flavors.  This is another recipe from a woman who used to go to my church.  Further proof  that church ladies know good food, see here and here for the other proof.

Curry Chicken Salad

Serves 6-8

  • 6 chicken breasts
  • salt and pepper
  • 4 cups grapes, sliced in half
  • 1 lb cashews, toasted
  • 1 cup shredded coconut
  • 6 spring onions, chopped
  • 3/4 cup mayonnaise
  • 2-3 Tbsp curry powder, or to taste
  • salt to taste

Preheat oven to 350°F.

Season chicken breasts with salt and pepper and place on baking sheet.  Roast for 35-45 minutes, until cooked through.  Allow to cool and chop in to bite size pieces.  In a large bowl, combine all ingredients and mix well.  Chill for several hours.  Serve over salad or on bread or crackers.  (If not serving on the same day, add grapes and cashews shortly before serving so they don’t water down/get soggy.)

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One response

  1. Pingback: Summer recipes | A Seat at the Table

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