Lemon Curry Chicken Salad
Sweet with hints of tang and curry. Juicy with bursts of sweet grapes. The celery absorbs a lot of flavor and carries it well. This dish is a great choice when you’re in a time crunch. You can make it and chill overnight before bringing it for lunch the next day.
Makes
Serving size
Ingredients
1½ cups (8-ounce) chicken, diced
2 tablespoons vegetable oil
2 tablespoons frozen lemonade concentrate, thawed
¼ teaspoon ground ginger
¼ teaspoon curry powder
⅛ teaspoon garlic powder
1½ cups grapes, halved
½ cup celery, sliced
Instructions
- Fry chicken over medium heat for 4-6 minutes or chicken is 165° F. Let cool completely.
- In a large bowl, combine vegetable oil, lemonade concentrate, and spices. Whisk vigorously until mixture has combined and is smooth. If mixture separates, whisk again.
- Add remaining ingredients and toss lightly.
- Chill at least an hour before serving with your choice of lettuce or pita.
Cooking Tip
You can substitute 2 tablespoon lemonade concentrate with 2 tablespoon lemon juice mixed with 2 teaspoon tablespoons of caster sugar.
Recipe contributed by Katie D. Huff
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