Curried Chicken Salad

This is a modified version of David’s mom’s recipe for curried chicken salad which she proclaimed, “The best I have ever tasted.” We agree, but since we almost always have to improvise recipes aboard, I have included notes about the ways we vary her excellent recipe.

6-8 cups cooked chicken*
1 can water chestnuts
2 pounds grapes**
2-3 cups sliced celery
1-2 cups (Hellman’s) mayonnaise
1 T curry powder (or to taste)
2 T soy sauce
2 T lemon juice (fresh squeezed if you have lemons)
1 1/2 cups slivered almonds

Cook chicken, let cool and cut-up into bite-size pieces. In a large bowl, mix chicken with the remaining ingredients, reserving some almonds to sprinkle over the top for garnish. Chill for at least one hour and serve as is or over a bed of lettuce (spring mix, green leaf or red leaf lettuce is best).

* I usually cook boneless chicken breasts in the pressure cooker with 1.5 inches of water and/or white wine for about 12-15 minutes. I add peppercorns, bay leaf, sea salt and any other fresh herbs that are on-hand, such as thyme or rosemary. This gives the chicken a nice flavor, and it usually comes out very tender. If you have time, chill the chicken before cutting it into pieces.

**Red, seedless grapes are best for added color and ease of preparation, however, any grape will do. If they are not seedless, I just slice the grapes in half and remove the seeds. If you don’t have access to fresh fruit, try golden raisins instead.

Adventures while cruising to the Caribbean, Mediterranean, and Black Seas in a Tayana 37 sailboat


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