I made this as directed except substituted coconut oil for the butter. It turned out fantastic. Years ago I had a great chicken salad like this and have been looking for a recipe that matched that. This is it.
I made this as directed except substituted coconut oil for the butter. It turned out fantastic. Years ago I had a great chicken salad like this and have been looking for a recipe that matched that. This is it.
We all enjoyed this. In an effort to save calories I omitted the butter just toasted the almonds and curry powder in a dry pan until fragrant. I used garlic powder because I just do not care to bite into garlic in a salad and then I found someone had eaten the grapes I was hoarding to make this so I added a handful of raisins (dried grapes right?). I also added some green onions that needed to be used. I chilled this for an hour as stated but next time when I actually have grapes I will make the salad either in the morning or night before. This only gets better. Thanks for a great chicken salad.
I prepared this exactly as directed and took it to a party. It was a hit with people going back for seconds and thirds Great recipe!!!
Amazing!!!!! I've been looking for one similar to a local cafe and this is pretty darn close! I used 1/4 cup plain non fat Greek yogurt with 1/4 cup butter and one cup mayo with olive oil with one cup regular mayo to try to make it less fattening. Still tastes awesome!!
love this recipe. I tried using rotisserie chicken and red grapes..... didn't care for it as much as I do this recipe. I do however double the curry.
Been doing this for awhile I like walnuts in mine and either apples raisins or craisins with the grapes.
Great salad! I did make a few adjustments. I used half the butter and for the other half I used coconut oil. I didn't replace all the butter because you really need some of the butter flavor. I used half the mayo and subbed plain yogurt for the other half. I also more than doubled the curry and used about 2/3 the garlic. I also added about a tsp of salt. I don't like drenched salad so after making the dressing up I gradually added dressing to the chicken and grapes until it hit the right mix. I saved the rest of the dressing to use on sandwiches. It's too good to waste! Lastly I recommend at least 8 hours in the fridge before serving for the flavors to really develop. The salad was a hit at a potluck and I will definitely make again....in fact I think this will become my signature potluck dish - doubling the recipe of course!
Delicious! I didn't have almonds on hand so I added 1.5 stalks of diced celery which made it nice and crunchy. This one is a keeper.
Really good with toasted pecans. I like to serve it with buttery round crackers.
Cut the mayo in half cut the garlic in half double the curry and try it. We like garlic but not sure if it even belongs in this recipe.
