Almond Curry Chicken Salad

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Almond Curry Chicken Salad -

“Highs today will run well into the 90s with inland areas 95 to 100 degrees. That will push heat index values to as high as 110.” ~ my local meteorologist

Yes, it is getting hot in here. Really. A bit of the charm of living in the little non-insulated-non-airtight 1925 cottage is wearing off as I sit hear listening to the A/C running endlessly. My electric bill looks like it belongs to a two-story 2500 square foot house with a pool, rather than a 650 square foot cottage.

The last thing I feel like doing when it is so hot is to turn on the oven and cook. It has been years, but I lived in non-air conditioned comfort for years in Hawaii and Southern California, and went months without turning on the oven — and we still ate pretty well. It was time to dig deep into the recipe collection and unearth some of those old hot weather gems – this one rose to the top of the stack and did not disappoint!

Almond Curry Chicken Salad -


Almond Curry Chicken Salad
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  1. 3 cups chicken breast, cooked and cubed
  2. 2 tablespoons fresh parsley or 1 tablespoon dried parsley
  3. 1 can water chestnuts, chopped
  4. 1 box frozen peas, defrosted and drained (do not cook)
  5. ½ cup slivered almonds
  6. 1 cup mayonnaise (add more if you like it creamier, do NOT use "salad dressing" product)
  7. ½ teaspoon curry powder
  8. ½ teaspoon celery seeds (or, it you have some on hand, chop up some fresh celery)
  9. Juice of one lemon (2-3 tablespoons if you're using lemon juice)
  10. Cherry or grape tomatoes (optional)
  11. Chow mein noodles
  1. Mix all ingredients together, except chow mien noodles, and refrigerate at least one hour before serving.
  2. Add chow mein noodles right before serving so they remain crunchy.
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