Curry Chicken salad is a tasty treat and if you are looking for something to serve lunch guests you may want to try it. I created my own recipe for curry chicken salad and I have experimented with some different spices and ways to give my chicken salad a unique and tangy taste.
You will need 2-3 large chicken breasts (bone in), 2 tablespoons curry powder, ½ cup of diced onion, ½ cup diced celery, 1 cup of mayonnaise, ¼ cup of red grapes, 1-teaspoon sea salt, 1-teaspoon pepper and 3-4 lettuce beds. You may also add some fresh parsley as a final garnish. Remember presentation is very important.
First, boil chicken breasts for about 30 minutes. You can save any excess chicken broth to make chicken soup. Once chicken is cooled pick apart all the white meat and discard the bones. Also, you can use boneless chicken breasts if desired however, boneless chicke tends to be a bit dry after cooked.
Cut chicken into medium squares and place into a large mixing bowl. Add celery, onion, mayonnaise, curry powder, salt, pepper and grapes. Make sure you mix all ingredients together well. You may want to slice grapes in half before mixing into the chicken.
You then want to take a scoop and place a generous amount of chicken salad on top of lettuce bed, depending on how many you plan to serve will determine how many lettuce beds you will need. Chill for about an hour and a half prior to serving. Any leftover chicken salad can be used to make sandwiches.