Monday, May 16, 2011

Curried Chicken Salad

All the tasty ingredients!
This chicken salad is the bomb. I was inspired by a curried chicken salad I had years ago in Chicago at a restaurant/non-profit called First Slice. They have a small restaurant that also serves food to homeless people and others who are experiencing hard times.

The chicken salad there was delicious, but it took me this long to get around to recreating it. The addition of yogurt helps keep the salad from being to sweet and also harkens back to cooked curries, where yogurt is a frequent ingredient. This is really a simple salad to through together and is great to take on picnics, make sandwiches with, or just to snack on plain. I made it a few weeks ago when my partner's folks were in town - we went to the everglades and picnicked - and they really loved it.


Curried Chicken Salad
3 cooked Chicken Breasts chopped
4 Carrots grated
3 Celery Sticks chopped
4-5 teaspoons Curry Powder
1/2 - 3/4 cup dried Cranberries
3/4 cup Greek Yogurt
3/4 cup Miracle Whip
Sprinkle raw chicken breasts with salt and pepper and bake at 350 for about 30 minutes until chicken is done. Once chicken is done, chill the chicken breasts and then chop them up.

Ingredients assembled
Mix together the chopped up chicken with the carrots, celery, curry powder, cranberries, yogurt, and miracle whip.

Finished product on a sandwich
Store the chicken salad in the fridge and spread on your sandwiches at will. Makes about 8-10 sandwiches.


  1. This is the best!!!!!!!!!!!!!!!!!

  2. Thanks Lenore! I have to agree with you, I was very pleased with how this came out. Curry makes everything better.