Saturday, September 5, 2009

Paula Deen's Curry Chicken Salad

This chicken salad has a burst of curry flavor with very bite. We love chicken salad, and this is a new twist on an old favorite. Easy and super tasty. Despite the slight modifications, this chicken salad still came out superb and refreshing. This chicken salad can be enjoyed alone, on top of bread or croissant, or wrapped in lettuce wraps. Another winner from Ms. Deen.


  • 1 large roasted chicken, cut into 1 inch cubes (Used seasoned rotisserie chicken)*
  • 1/2 cup chopped celery
  • 1 (8-ounce) can sliced or chopped water chestnuts, drained
  • 2 cups seedless red grapes, halved
  • 1 (2-ounce) package slivered almonds


  • 1 cup Hellmann's mayonnaise
  • 1 Tbsp soy sauce
  • 1 Tbsp fresh lemon juice
  • 1-1/2 tsp curry powder
  • 1 Tbsp prepared mango chutney (Used sugar-free apricot preserves with good results)
  • Salt


  1. Gently combine the chicken, celery, water chestnuts, grapes, and almonds in a large glass bowl.
  2. Combine the dressing ingredients and mix well.
  3. Add to the chicken mixture and stir gently to combine. Season with salt, to taste.

* Update- I also like to take bone-in, skin-on split chicken breasts (2 large ones), rubbed with olive oil, kosher salt, and black pepper, and bake in 375* oven for 1 hour

Source: Paula Deen


Bridgette said...

Sounds delicious! I can't wait to try this.

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