Curry powder is becoming one of my go-to seasonings in the spice cabinet. A little bit goes a long way, and really, what doesn’t taste better with a little curry essence?
This salad is the end result of a week-long craving I’ve had for Indian food. This recipe makes enough chicken salad for four entrée-sized salads.
Combine mayonnaise, yogurt and curry powder in a medium bowl until blended. Stir in chicken and cucumbers and stir until coated. Start out each plate with a couple handfuls of baby greens drizzled with balsamic vinaigrette. Add a spoonful or two of the curried chicken mixture and top with a handful of grapes. Serve with warm naan for an even better meal.