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A chicken salad spiced up with curry and lots of fruit!
Salt & pepper the chicken and cook to your preference. I always use a George Foreman-type grill. You can also use a rotisserie chicken if you’d like!
Cube the cooked chicken.
Wash & dice the celery.
Peel & core the apple, and finely dice.
Halve the grapes (you can use any color. I usually use green, but for a color contrast, feel free to use red!).
Place the chicken, celery, apple, grapes, raisins, pecans, mayo, and curry powder in a large bowl, salting & peppering to your preference.
Serve immediately, or place in refrigerator for later.
Serve with bread or pitas.
This recipe is very interchangeable. If you’d like to omit or add anything, it’s still going to taste delicious!
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!