Chicken Curried Salad

Chicken Curried Salad

9
sal 20

"Different and delicious. An interesting combination of ingredients that makes a wonderful salad."

Ingredients

30 m {{adjustedServings}} servings 425 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 51.2g
  • 17%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 522 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  2. In a large bowl, whisk together the mayonnaise and curry powder. Add the potatoes, chicken, onion and artichoke hearts and mix together until evenly coated.
  3. Refrigerate until chilled. To serve, arrange over a lettuce bed and sprinkle with salt and pepper.
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Reviews

9
  1. 9 Ratings

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Yes indeed, Sara. This salad recipe is very different, but amazingly tasty, too. It was a hit at my ladies luncheon! But I had to add...you guessed it......2/3 cup CELERY! My celery fetish is we...

I LOVED this recipe because it was different. Definately not your traditional chicken salad.

This was my first time having curry. I did not like the salad at all! My husband and sister did however like it alot. 16 potatoes is WAY too much...I used 13 and it was still overwhelming. A...