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Curry Pecan Chicken Salad

This innovative deli salad features red onions, Craisins, chopped pecans, honey, curry powder and celery.

At a glance

Main Ingredient

Chicken

Cuisine Type

American

Menu Part

Salad

Serves

4 servings

Yield: 4 servings

Ingredients

4 skinless chicken breasts
1 stalk celery, sliced thin
1⁄2 small red onion, diced
1⁄4 cup Craisins
1⁄2 cup chopped pecans
1 tbsp. honey
1 tsp. curry powder
3⁄4 cup mayo
Salt and pepper to taste
Pecan halves for garnish
Fresh parsley for garnish

Methods/Steps

1. Roast chicken breast in 375°F oven for 15 minutes, or until internal temperature reaches 165°F. Cool and shred.

2. In medium bowl, combine remaining ingredients and mix well. Add cooled chicken and toss until coated.

3. Garnish with pecan halves and fresh parsley. Serve with cinnamon sugar pita chips.

Recipe by Carilion Clinic, Roanoke, Va.

Related Terms:

Chicken, American, Salad

Comments

Kennesaw State University named Innovator of the Year at #NRAShow2013. Also honored for sustainability at Innovation awards.

- fsdeditor

11:34am on May 23, 2013

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