Posted by: spaghettipie | November 22, 2007

Nikki’s Chicken Curry Salad – Recipe

From Nikki: this recipe will make all of your recipe rule followers weary because it used to be on paper (a recipe from my dear friend krista), but now it exists only in my head. Therefore, my measurements are only approximate – but it’s something yummy and easy!

Note: this recipe has been updated to include the right amount of curry powder! 

1 bag of spinach
3 sprigs of celery leaves, cut up into pieces (even if you don’t like celery and never eat it, you’ll probably like it in this – so go for it!)
1/3 C toasted almonds
Poppy seed dressing (I prefer Brianna’s)
3 C cooked chicken, diced or pulled (great with leftover grilled chicken)
1/3 C mayo
4 tsp curry powder

Toss the first four ingredients together (be generous with the dressing, but not swimming in it.) Mix the chicken with the mayo and curry powder. Wrap the chicken mixture in foil and heat in a 350 degree F oven for 15 minutes (or until hot). Then put it on top of the salad you already tossed. Great with crusty bread!


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