In memory of my first encounter with dry Rosé and chicken salad, I want to share my favorite Chicken Salad Recipe. Courtesy of my sister, Anne, who shares my love of cooking and of course, drinking wine. Cheers, Kate
Serving Size: 4
Cook Time: 00:00:00
Difficulty: Easy
Measurements: Imperial (US)
Ingredients
- 3 cups Diced white chicken meat*
- 2 cups Mayonnaise, or to taste*
- 1 cup Chopped mixed dried tropical fruit*
- 1 tbsp Madras Curry powder, more to taste
- Toasted sliced almonds for topping, optional
- 1 Head of Butter Lettuce
Directions
Combine listed ingredients and serve wrapped in leaves of butter lettuce with wedges of icy cold watermelon.
*Kate’s Tips:
- Use a roasted chicken from the grocery for a super quick meal.
- For some of us mayonnaise is a food group, measure with your heart.
- For mixed dried tropical fruit, use pineapple, papaya, dried cranberries are my choice but any dried fruit will do, just not bananas.
- We like LOTS of curry.
Don’t forget to open a chilled Dubost Rosé!
