RV Cuisine

Try this fresh approach to curried chicken salad

A new take on an old favourite

by NewsCanada
salad in a bowl
These fresh flavours can be achieved even with limited time. — Photo courtesy www.newscanada.com

(NC)—Are you tired of mayonnaise-laden chicken salad? Try this modern approach with Indian flavours and fresh-tasting grapes and asparagus.

Curried chicken, asparagus and grape salad

Prep time: 15 minutes

Makes 4 servings


4 cups 1-in. (2.5 cm) chunks deli rotisserie chicken or left over chicken (1 L)

1 lb bunch 2-in. (5-cm) diagonally sliced barely-cooked California asparagus (500 g)

1 1/2 cups California red or green table grapes, cut in half (375 mL)

2 tbsp white wine vinegar (30 mL)

2 tsp Indian curry paste, your favourite style (10 mL)

1/2 tsp granulated sugar (2 mL)

1/4 cup vegetable oil (50 mL)

1/2 cup chopped fresh coriander (125 mL)

Naan or lettuce leaves (optional)


1. Place chicken, asparagus and grapes in a medium bowl. Stir to mix.

2. In a small bowl, whisk vinegar with curry paste, sugar and oil. Toss with chicken mixture. Stir in coriander.

3. Scoop and serve with naan or over lettuce leaves.


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