Chicken Curried Salad

Chicken Curried Salad

8 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    30 m
sal
Recipe by  sal

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

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  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 (8)

Rate This Recipe
MAGGIE MCGUIRE
11

MAGGIE MCGUIRE

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 well known with my friends. Plain or stuffed with peanut butter, cheese, tuna,or whatever! I love celery!! It must go in most of my fruit salads, all my green salads and all my vegetable and potato salads.I am never without celery. LOL Thanks for sharing this unique recipe.

KIWILUST
10

KIWILUST

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

SUNSHINELUVBABY
10

SUNSHINELUVBABY

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. Also, adding a bit of fresh chopped parsely added some color and a fresh flavor.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 425 cal
  • 21%
  • Fat
  • 15.3 g
  • 24%
  • Carbs
  • 51.2 g
  • 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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Curried Chicken Salad

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