Saturday, October 23, 2010

Cooking Club: Curry Chicken Salad

Hi! I know I haven't been around much this week. I am enjoying my time at my sister's wedding and with my family. But there are only so many Saturday's so I had to post the next recipe. This recipe was submitted by Raelynn. A little hint, if you aren't a huge celery fan, you might want to half the celery; but try it out and let me know what you think.

Curry Chicken Salad
America's Test Kitchen

The recipe has you cook 2 large (1 1/2 lbs each) bone-in, skin-on chicken breasts, but you can also use rotisserie or leftover chicken.
Raelynn used 3 boneless, skinless chicken breasts, just cooked in the oven from frozen.

Shred your chicken!

2 celery ribs, cut into small dice
4 scallions, white and green parts, minced
3/4 cup mayonnaise
2 T fresh lemon juice
2 T fresh minced cilantro (or just use parsley, Rachel, since you hate cilantro) :-)
6 T raisins
2 tsp curry powder
1 T honey

Mix all ingredients together in a large bowl, including salt and pepper to taste.

Serve on rolls as sandwiches or over greens.


  1. I will definitely be trying this! I LOVE curried chicken salad :)

  2. Coming back to tell you I tried this out last night! YUMMY!!! I think I will add some type of nut next time, but I will making this recipe a LOT. Thanks!

  3. This looks so good. I'm wishing I had some right now for a midnight snack! I copied it!