Curry Chicken Salad (aka California Chicken Salad)

An old, old recipe from House of Grace in my hometown of Paducah, Ky.  We all loved going there during the 70’s and 80’s to eat Curtis Grace’s good food.  His restaurant has moved, but he’s still there cooking for the locals. I omitted one little ingredient to make it keto friendly.  

Cook two large chicken breasts.  When cool, shred.

In a saucepan, melt a stick of butter.  Let cool.  Stir in 2 cups of mayo, 1/4 cup chopped parsley, 1/2 tsp curry powder, 1/4 tsp garlic, pinch of marjoram, salt and pepper to taste.  Heat together.  (I halved this dressing recipe because it makes quite a bit!  That was still plenty of dressing for four salads.)

When ready to serve, put chicken on lettuce bed and spoon mayo mixture on top.  Sprinkle with slivered almonds or chopped pecans. 

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