Curried Chicken Salad
I grew up on a very unique block in Denver, on Newport Street. My parents were friends with our whole block. Like…really good friends. They constantly had BBQs and get togethers. Every year they had a community yard sale (before it was a thing) and would get a permit to close off the block and even had a hot dog vendor! They also formed a band…maybe a weird band because I feel like they only played on St. Patrick’s Day. Anyway, one of our neighbors and friends, Kathy Noel, would often make this dish. I have not it in 30+ years but I can still remember exactly what it tastes like. That’s how good it is.
Serving Size: 4-6 servings
Curried Chicken Salad
This salad is more like a meal. Absolutely delicious!
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Ingredients
Salad
- 2 jars marinated artichoke hearts, drained, reserving liquid
- 1 bunch of green onions
- 4 cooked chicken breast halves, chopped
- ~20 grapes, halved
- 1/4 cup raisins
- 1/4 cup chopped celery
Dressing
- 1/3 cup mayonnaise
- Reserved liquid from artichoke hearts
- 1 1/2 teaspoons curry powder
- Dollop of sour cream
Instructions
- Fix Rice-A-Roni according to package directions.
- Cut up artichokes and thinly slice green onions.
- Combine all chicken mixture ingredients.
- In a separate bowl, stir together all dressing ingredients.
- Add dressing to chicken mixture.
- Serve over greens with kiwi, fresh pineapple, etc.
Notes: