Curry Chicken Salad

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6 Servings
Chicken American
Kid Friendly Main Dish Summer Spring Picnic Boat Food American Chicken Dinner Lunch hearty Salad Fresh

4 ea cken breast boneless, skinless
1 cup an broken into big pieces
3 cup pes seedless, halved
1/4 cup onion finely chopped
4 stalks ery finely chopped
1/4 cup cken broth
1/4 cup onnaise
2 tablespoon ry powder
1/4 cup r cream
1/4 teaspoon t
1/8 teaspoon Black per

1) Boil Chicken in water with Celery tops (leaves) 2) Drain Chicken and let cool. Chop into small cubes. 3) Combine Chicken cubes, broken Pecans, halved Grapes, chopped Celery, and chopped Red Onion in a medium bowl. 4) Heat the Curry in a dry skillet over low-medium heat for 3 minutes (remove immediately if it begins to smoke). 5) Combine Mayonnaise, Sour Cream, Chicken Broth, Curry, Salt, and Pepper in a small dish. 6) Pour half of the Mayonnaise mixture over the Chicken mixture. Toss to coat. 7) Add additional Mayonnaise mixture over Chicken mixture to taste. Toss to coast. 8) Serve in warm Pita or with crackers (Triscuits recommended).


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