Curry Chicken Salad
This is a simple make-ahead salad recipe. The exotic touch of curry sets this dish apart, but the tang of the cranberries and crunchy sweetness of the pecans balance it out. Just add rotisserie chicken to complete this dish.
Ingredients
Serves4
| 1 | Rotisserie chicken, from the deli, diced |
|---|---|
| 1 tsp. | Chicken bouillon powder |
| 2 tsp. | Sugar |
| 2 tsp. | Curry powder |
| 1 tsp. | Dried parsley, finely ground |
| 1/2 tsp. | Paprika |
| 1/2 cup | Yogurt, plain, fat free |
| 1/2 cup | Mayonnaise, fat free |
| 1/2 cup | Sour cream, fat free |
| 3/4 cup | Cranberries, dried |
| 1/2 cup | Celery, finely chopped |
| 1/2 cup | Pecans, toasted |
| Add | Salt and pepper to taste |
| 1 head | Romaine lettuce |
| Add | Radicchio leaves, shredded |
Directions
Remove chicken skin and cut meat into bite-size pieces.
Thoroughly combine the next eight ingredients and fold in the chicken to coat. Gently add the cranberries, celery and pecans.
Add salt and pepper to taste. Chill for 1 hour to let the flavors develop.
Serve on romaine lettuce and garnish with shredded radicchio leaves.