Curry Chicken Salad Recipe
Pecans, dried cranberries & arugula frizzled leeks served on a butter croissant
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Ingredients
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Salad Ingredients
Frizzled Leeks
Croissants
Method
Prepare the Salad
- 1
Combine Ingredients
In a large bowl, combine the shredded chicken, chopped pecans, dried cranberries, and arugula.
- 2
Make Dressing
In a separate bowl, whisk together the mayonnaise, curry powder, salt, and black pepper until smooth.
- 3
Mix Salad
Pour the dressing over the salad mixture and toss gently until all ingredients are well coated.
Frizzle the Leeks
- 4
- 5
Cook Leeks
Add the sliced leeks to the hot oil and fry until golden brown and crispy, about 5-7 minutes. Remove from oil and drain on paper towels.
Assemble the Dish
- 6
Prepare Croissants
Slice the butter croissants in half horizontally.
- 7
Fill Croissants
Spoon the curry chicken salad generously onto the bottom half of each croissant.
- 8
Top with Leeks
Sprinkle the frizzled leeks on top of the chicken salad, then place the top half of the croissant back on.
- 9
Serve
Serve immediately and enjoy your delicious curry chicken salad on butter croissants!