Curry Chicken Salad Cups


1 cup mayonnaise

1-2 tsp yellow curry powder

1/4  cup dry white wine

1/2 tsp salt

1/4 tsp pepper

4 cups shredded cooked chicken

1 cup green grapes cut in half

2 celery ribs, sliced in half lengthwise and finely diced

4 green onions finely chopped

1/2 cup chopped pecans or cashews

Bibb lettuce leaves or endive

3 tbsp chopped fresh cilantro

In a medium sized mixing bowl, add mayonnaise, curry powder, wine, salt and pepper.  Mix well.

Add cooked chicken, green grape halves, celery, green onions and mix well to combine.

Fold pecans or cashews into the mixture. Refrigerate for 1-2 hours.  Scoop mixture into lettuce cups and sprinkle cilantro on the top.  Serve.  


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