At Christmas time, I always look forward to attending an annual Christmas Tea at a church. The food that stood out to me this year was their Curried Chicken Salad served in a pita pocket. I immediately begged my friends Cara and Elizabeth in the kitchen for the recipe and they were happy to share with me. Yay for everyone, because I got permission to share the recipe on my blog. Today I had the chicken salad on a bed of greens. I use a rotisserie chicken, but for large amounts, canned does a lovely job as well. I also made this salad for our choir Christmas Eve services, and several people asked for the recipe. This Curried Chicken Salad can be enjoyed year round!
Thank you Cara and Elizabeth for sharing this yummy recipe!
Curried Chicken Salad
Source Cara and Elizabeth @ NP Church
- 4 cups cooked, cubed chicken
- 8 oz can water chestnuts, drained, chopped
- 8 oz pineapple tidbits, drained
- 1 lb grapes, halved or quartered if large
- 1/3 cup slivered almonds
- 1 1/2 cups mayonnaise
- 1 Tbsp lemon juice
- 1 Tbsp soy sauce
- 1 tsp curry powder
- 1 tsp garlic powder
Combine the chicken, water chestnuts, pineapple tidbits, and grapes in a bowl and toss.
Combine the dressing ingredients in a separate bowl and pour over the chicken mixture. Stir to combine. Refrigerate until serving. Sprinkle with slivered almonds just before servings.
Serving Suggestions: Fill pita pockets with a generous scoop of chicken salad, or serve over a bed of greens. Pecans are also very nice instead of slivered almonds.