• Servings 6-8
  • Prep 15 min
  • Cook 15 min
  • Cuisine
  • Skill Level

Curry Chicken Salad


  • 2 lbs of boneless, skinless, chicken breasts.
  • 2 bay leafs
  • 1 medium red onion, diced
  • 1 cup celery chopped
  • 1 clove garlic minced
  • kosher salt and fresh cracked black pepper to taste
  • 1/2 tsp dry mustard
  • 1/2 tsp cayenne pepper
  • 1/2 cup crushed pineapple
  • 1/2 cup mayonnaise
  • 2 tsp curry powder
  • 2 tsp curry powder
  • butter lettuce leaves for serving
  • In a large sauce pan add water, the bay leafs and chicken breasts.
  • Using medium heat poach the chicken breasts until cooked through. Discard the bay leafs.
  • Cool chicken, then cut into 1/2 inch chunks.
  • Add the mayonnaise, curry powder, garlic, dry mustard, cayenne pepper, black pepper and salt to a bowl and mix well.
  • Add the cubed chicken, red onion, celery and crushed pineapple to a large bowl.
  • Add the dressing and gently mix well.
  • Cover and refrigerate for at least 1 hour.
  • Serve in butter lettuce leaves.
  • Garnish with fresh parsley.

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