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14 servings, about 2 Tbsp. each
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For added color, garnish with fresh celery leaves.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I used one large grilled chicken breast (more than one cup of chicken), and it was very good. If you follow the recipe, it is bland. I added more curry, plus cayenne pepper and paprika. I also topped it with paprika and dried parsley flakes. I omitted the mayo. Be sure to chill it. It takes better that way. I served it with pita chips.
The dip becomes more flavorful after refrigeration. The curry is just enough to add warmth at the end of the taste. What a wonderful dip!
This is a great chicken salad recipe. I added cayanne pepper, a bit more curry power, slivered almonds and grapes. Delicious!