By Request

By Catherine Kekoa Enomoto

Wednesday, March 19, 1997

File photo
Mayonnaise-dressed chicken salad
makes a fine sandwich filling.

Spring greens, curry
enliven chicken salad

GREET tomorrow's first day of spring with refreshing, slimming salads created with seasonal romaine lettuce, asparagus, Chinese peas, zucchini and broccoli.

Clusters of fresh greens demand bright flavors and colors, an edge of salty sharpness, a touch of sweet, some acid and some crunch. Add eclectic touches, such as the almonds, chutney and olives in the recipe below.

Reader "Heidi" from Kaneohe asked for this recipe for curried chicken salad made with mayonnaise.

Curried Chicken Salad

(After "Joy of Cooking" by Irma Rombauer and
Marion Rombauer Becker, Bobbs-Merrill Co., 1980)

2 cups cooked chicken
1 cup celery
1/4 cup salted almonds
French dressing, to taste (optional)
Salt and paprika, to taste (optional)
Fresh lettuce leaves

Curry mayonnaise:
1 cup mayonnaise
1 tablespoon lime juice
1 teaspoon honey
1 mashed clove garlic
1/2 to 1 teaspoon curry powder
1/4 teaspoon powdered ginger
1 tablespoon chopped chutney

Garnishes: 1/4 cup sliced olives
Pimiento, sliced hard-cooked eggs and capers, optional

Dice chicken, celery and almonds; chill. If desired, marinate mixture lightly with French dressing.

Combine curry-mayonnaise ingredients and refrigerate.

When ready to serve, combine salad and mayonnaise mixtures with salt and paprika. Serve on lettuce and garnish with olives and, if desired, pimiento, eggs and capers.

Also, complete a hearty lunch by scooping curried chicken salad onto lettuce-lined whole-wheat hamburger buns or rolls.

Makes 4 servings of salad.

Note: Generous main-dish servings for 50 will require 1 gallon cooked cubed chicken (about 17 pounds ready-to-cook chicken or 1 boneless 12-pound turkey).

Approximate nutritional analysis per serving (with skinless chicken breast): 590 calories, 52 grams total fat, 8 grams saturated fat, 90 milligrams cholesterol, 540 milligrams sodium. Per serving (with skinless chicken breast and fat-free mayonnaise): 232 calories, 8 grams total fat, 1.5 grams saturated fat, 60 milligrams cholesterol, 600 milligrams sodium.

Per serving (with skinless chicken thigh): 620 calories, 59 grams total fat, 9 grams saturated fat, 100 milligrams cholesterol, 550 milligrams sodium. Per serving (with skinless chicken thigh and fat-free mayonnaise): 265 calories, 13 grams total fat, 3 grams saturated fat, 70 milligrams cholesterol, 610 milligrams sodium.*

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.

Send queries along with name and phone number to: By Request, Honolulu Star-Bulletin Food Section, P.O. Box 3080, Honolulu 96802. Or send e-mail to

By Request by Catherine Kekoa Enomoto is a regular feature of the
Honolulu Star-Bulletin. © 1996 All rights reserved.

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