Chicken Curry Salad
Spring is such a wonderful time of the year. It brings new life, blooming flowers, fresh grass and lots of sunshine. I’m a sunshine girl for sure! Growing up in Southern California and now in beautiful Idaho I’m addicted to light and warmth. Spring also brings special events like graduations, Mother’s Day, bridal showers and more. So if your’re looking for an amazing recipe to share, this is it. Chicken curry pleases everyone. It’s light enough to serve for a brunch or luncheon, but hearty enough for a family picnic or BBQ.
I prefer serving it on lettuce leaves because it’s so pretty! . . . and puts the chicken salad on stage rather than bread. I could also see you serving with crackers for dipping or wrapped in a yummy tortilla.
Whatever you choose you’re going to make this your go-to chicken salad. It’s not to say the my other Classic Chicken Salad Done Light recipe here on the blog isn’t amazing, but the curry just sets this one apart. And have you ever put cilantro into chicken salad? It’s delicious.
When I created this recipe I just kept adding ingredients, like apples, then chopped celery, then craisins and how about sliced almonds and finally I thought to add in toasted coconut which sent it to a whole new level. If stored overnight, the coconut softens a bit, but it still adds scrumptious flavor. Happy Spring!
[amd-zlrecipe-recipe:325]
You might also enjoy
Classic Chicken Salad Done Light
