Chicken Curry Salad
by Collette White | 20 December, 2018
Good Afternoon friends! I hope this finds you all well. This salad has been a family favourite of ours for a few years now. It’s a perfect addition to BBQs, gatherings with family and friends and it is a regular for us on picnics (as you can tell by the container it’s in, in this photo!) As always, I hope you love this as much as we do, I would love to hear from you!
Ingredients
2 single chicken breast fillets – poached then diced
6 hard boiled eggs – quartered
1 red capsicum – diced
1 red apple – diced
1 green apple – diced
3 sticks celery – sliced into 1cm pieces
6 spring onions – sliced into 1cm pieces
½ cup mayonnaise
1 heaped tblspn curry powder
good pinch salt and pepper
Method
Place all the ingredients into a large bowl and mix thoroughly.
Cover and refrigerate until ready to serve.
Serves 6 as a side dish or light lunch.
Notes
- you can increase the curry powder depending on your taste
- this recipe doubles well to serve a crowd
- to poach chicken, place the breast fillets into a large frypan (try to keep them on an even layer) and cover with water. Bring to the boil then reduce to a high simmer and cook for approximately 8 minutes either side or until the chicken is thoroughly cooked – you can add some salt, pepper and slices of fresh lemon to the water if you like
Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,
