Curry Chicken Salad

Provided by Marc Ehrler Loews Miami Beach Hotel

Adapted by StarChefs.com

☆☆☆☆☆

Read Reviews (0)
Review This Recipe

Saved by 13 people
Viewed 74 Times

Prep: 20 mins
Cook: 10 mins
Ready in: 30 mins

Serves:

Ingredients

1 cup pecans, toasted and coarsely chopped
3/4 cup light mayonnaise
1 tablespoon curry powder
2 tablespoon cider vinegar
2 cup cooked Basmati or Jasmine rice, cold
2 cup roasted chicken, cut into small chunks
3 piece stalks celery, cut into small
1 bunch scallions, thinly sliced
1/2 cup dried cranberries
1 bunch small fresh basil, coarsely chopped
Salt and pepper
2 piece heads Boston lettuce, cut into small

Cooking Instructions

METHOD:

Preheat oven 350°F. Toast pecans in the oven on a baking sheet until lightly brown, about 5 minutes.

In a large bowl, whisk together the mayonnaise, curry powder and vinegar. Add the rice, chicken, celery, scallions, cranberries, and basil. Lightly fold with a spatula, and season with salt and pepper to taste. You may want to add more curry powder, if you like it spicy. Serve cold over Boston lettuce.

Round Out the Meal:

With your favorite chutney.

Kid Friendly:

This is kid friendly!