Exotic Chicken Salad

This Exotic Chicken Salad is a delightful twist on the classic, blending tender roasted chicken with the warmth of curry powder and the richness of mayonnaise. The addition of crisp celery, crunchy water chestnuts, and sweet seedless red grapes creates a complex texture and flavor profile that is both refreshing and satisfying. Slivered almonds toasted to perfection add a nutty finish, while a hint of lemon juice and soy sauce brightens the dressing. Perfect for a hearty lunch, picnic fare, or a light dinner, this salad is easy to prepare and keeps well in the refrigerator. It&# 226;ÂÂs a versatile dish that brings a touch of Indian-inspired spice to your table without requiring exotic ingredients.

Cooking Method: Baking, Roasting

Cuisine: Indian

Courses: Salads

Difficulty: Advanced

Servings: 8

Calories: 1092.8

Description

This Exotic Chicken Salad is a delightful twist on the classic, blending tender roasted chicken with the warmth of curry powder and the richness of mayonnaise. The addition of crisp celery, crunchy water chestnuts, and sweet seedless red grapes creates a complex texture and flavor profile that is both refreshing and satisfying. Slivered almonds toasted to perfection add a nutty finish, while a hint of lemon juice and soy sauce brightens the dressing. Perfect for a hearty lunch, picnic fare, or a light dinner, this salad is easy to prepare and keeps well in the refrigerator. It&# 226;ÂÂs a versatile dish that brings a touch of Indian-inspired spice to your table without requiring exotic ingredients.

Ingredients

4 1/2 lbs Chicken breasts, split
2 package Slivered almonds
2 tablespoons Soy sauce

Directions

1
Preheat the oven to 350ÃÂ°F (175ÃÂ°C).
2
Brush the chicken breasts with melted butter and sprinkle generously with salt and pepper.
3
Wrap each chicken breast tightly in heavy-duty aluminum foil, sealing the edges well.
4
Place the wrapped chicken breasts in a shallow baking pan.
5
Bake for approximately 1 hour, or until the chicken is cooked through and tender.
6
Remove from the oven and let cool completely before handling.
7
Once cooled, skin, bone, and cut the chicken into bite-sized pieces.
8
While the chicken cools, coat the slivered almonds with a little melted butter.
9
Spread the almonds in a single layer on a cookie sheet.
10
Roast the almonds in the 350ÃÂ°F (177ÃÂ°C) oven for about 15 minutes, stirring occasionally, until golden and fragrant.
11
Spread the toasted almonds on paper towels and sprinkle lightly with salt; set aside.
12
In a large bowl, mix together the mayonnaise, curry powder, soy sauce, and lemon juice to create the dressing.
13
Add the cut chicken, sliced celery, drained water chestnuts, and whole seedless red grapes to the bowl.
14
Toss gently to combine all ingredients evenly with the dressing.
15
Cover the salad and refrigerate for at least one hour to allow flavors to meld.
16
Serve chilled on a bed of lettuce, sprinkled with the toasted almond slivers.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1092.8kcal

% Daily Value *
Total Fat 39.6g61%
Saturated Fat 6.7g34%
Cholesterol 434.1mg145%
Sodium 800.7mg34%
Total Carbohydrate 9.5g4%
Dietary Fiber 5.4g22%
Sugars 1.9g
Protein 167.9g336%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken salad, curry chicken, exotic salad, grape salad, almond salad, water chestnut, indian inspired, creamy dressing, lunch recipe, picnic food, roasted chicken, celery, soy sauce dressing, lemon juice, mayonnaise based, protein packed, make ahead

Read it online: https://www.chefs-mate.com/recipe/exotic-chicken-salad/