Wednesday, July 29, 2009

Chicken Salad

I tried to think of a clever name but it is what it is. Now when you look at the recipe it will seem shameful that you would make a chicken salad in such a way. But it is so good so just try and let the guilt go as you sink your teeth into this baby.

4 to 5 chicken breast cut into bite-size pieces. (Ya'll know I just use the whole bird for this part)
1 stick of butter melted
2 cups mayo (thats mayo not miracle whip!)
1/2 tsp. curry powder (DO NOT LEAVE THIS OUT)
1/4 tsp. garlic powder
2 cups red seedless grapes cut in half
1/2 toasted sliced almonds.
I use pecans instead of almonds. It's an Oklahoma thing.....

Cook the chicken (duh). Melt the butter in the microwave and let it cool on the counter. Chop cooked chicken into bite-size pieces. Sprinkle with salt and pepper to taste. Toast almonds (aka pecans). In a bowl, combine butter and mayo with a wisk until creamy. Add curry and garlic; stir until well blended. Stir in chicken, grapes and toasted almonds. Refriderate until well chilled. The end.


  1. I wish I was at your house right now eating this chicken salad and the cake!!!!!!!!!!

  2. So what do you think that I could use to substitute the butter to make it low fat?? olive oil?? or maybe that smart start butter and then I could also use low fat mayo! I can't wait to make this, it looks sooo yummy!!

  3. Dearest Buffy. You know I know nothing of lowfat subs. But I would try the smart butter before the oil I suppose. I hear that the mayo made with olive oil is very tasty by the way. I think you could leave the butter out all together if you wanted to. Although I cannot promise the outcome will be yummy. You will have to let us know.

  4. i also CAN'T WAIT to try this as well- I LOVE GRAPES in my chicken salad!!!;)