After the news that a local cafe was closing, I begged the owner for this recipe. The sweetness of the red grapes compliments the curry perfectly and the almonds provide a nice crunch. It's always a hit and I'm always asked for the recipe.
It's nice served over a large leaf of romaine, on a croissant, or just out of the bowl with a fork!
Ingredients
- butter: 0.5 cup
- mayonnaise: 2 cups
- garlic: 0.25 cup (minced)
- fresh parsley: 2 Tbsp (chopped)
- curry powder: 1 tsp
- cooked chicken: 4 cups (shredded)
- red grapes: 2 cups (halved)
- slivered almonds: 0.5 cup (toasted)
Metric Conversion
Stages of cooking
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Heat butter in a large saucepan over low heat until melted; remove from heat and cool to room temperature.
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Stir mayonnaise, garlic, parsley, and curry powder into butter until evenly incorporated. Fold in chicken, grapes, and almonds. Transfer mixture to a serving bowl and cover with plastic wrap. Refrigerate until flavors have blended, at least 1 hour.
