How To Make Curried Chicken Salad with Grapes & Cashews
Grapes and cashews give this chicken salad a pleasant crunch to balance out the creaminess of the mayonnaise and sour cream dressing.
Serves:
Ingredients
- 3lbschicken breasts,cooked, chopped
- 1tbspolive oil
- salt and freshly ground black pepper
- ½cupmayonnaise
- ½cupsour cream
- 1tbspcurry powder
- 1½tbsphoney
- ⅔cupsalted cashews
- 3largestalks celery,diced
- 1cupseedless grapes,halved
- 3scallions,finely sliced
- pinchcayenne pepper,optional
Instructions
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Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
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Arrange chicken breasts skin-side up on baking sheet. Coat with olive oil and sprinkle both sides with salt and pepper. Roast for 30 to 35 minutes, or until done. Let cool.
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In the meantime, combine the mayonnaise, sour cream, curry powder, honey and salt in a medium bowl.
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When chicken is cool enough to handle, remove skin and pull meat off bones. Cut into small bite-sized pieces. Add the chicken to dressing, along with the cashews, celery, grapes and scallions; toss well.
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Taste, adjust seasoning, and add pinch of cayenne pepper if desired.
Nutrition
- Calories: 1069.69kcal
- Fat: 73.42g
- Saturated Fat: 18.05g
- Trans Fat: 0.36g
- Monounsaturated Fat: 28.21g
- Polyunsaturated Fat: 22.56g
- Carbohydrates: 25.34g
- Fiber: 3.43g
- Sugar: 15.48g
- Protein: 77.00g
- Cholesterol: 243.94mg
- Sodium: 1238.48mg
- Calcium: 125.08mg
- Potassium: 1214.81mg
- Iron: 5.04mg
- Vitamin A: 150.01µg
- Vitamin C: 5.24mg
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