Cooking Fruity Curry Chicken Salad

Chicken salad’s one of those great meals that doesn’t usually take too long to make and also has an incredibly amount of versatility. Earlier this summer I tried making an Asian Chicken Salad that turned out pretty well, but I’ve got to give a major shout out to Fruity Curry Chicken Salad I found on All Recipes. Like most chicken salad recipes I’ve seen, the only real cooking you have to do is the chicken, which I just cooked in olive oil, salt and pepper in a pan.

The rest of it is just cutting stuff up and mixing things in a bowl including grapes, golden raisins, a green apple, curry powder and toasted almonds. I’d never had golden raisins before, but I liked their taste because they were less bitter than the traditional purple ones. Also, the curry we have is straight out of Sri Lanka from when my wife went to visit our friend from college there, so it’s top notch stuff (I assume, I really have no idea, but it’s tasty).

I really liked how all these flavors came together. The curry is a chicken one, of course, and worked so well with the grapes, apple, nuts and mayo. There’s also a lot of interesting textures going on in there too, from the crisp apples to the chewy raisins. As far as I’m concerned, this recipe takes the cake and will definitely make it into my regular rotation, assuming I actually start having a regular rotation.

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