A couple of no-cook salads make summer meals a breeze.
A sweet chicken salad with a hint of curry is a twist we didn’t expect! We love a dish that is toss n’ go, and these recipes are all prep, no cooking required.
Marguerite Henderson shares two gourmet salads that couldn’t be easier to make. She shares their origin stories, and just how quickly they come together.
Find more recipes from Marguerite on Instagram, @margueriteh100. Grab her cookbook here.
Cucina’s Curried Chicken Salad
- 2 lbs. boneless, skinless cold poached chicken breasts, cut into 1” dice
- 4 ribs celery, thinly sliced on diagonal
- 2 cups red grapes
- ½ cup chopped walnuts
- ½ cup golden raisins
- 1 cup mayonnaise
- ¼ cup half and half
- ½ cup apricot preserves
- ¼ cup rice wine vinegar
- 2 T. curry powder
- ½ tsp. salt
- ½ tsp. white pepper
In a large mixing bowl, combine the poached chicken, sliced celery, red grapes, walnuts, and raisins. In a small bowl, whisk together all ingredients for dressing. Gently fold the dressing into the salad. Refrigerate for at least 1hour before serving. Serves 8.
Since we started serving this salad, not a day goes by when we don’t sell out. It is easy, flavorful and with the addition of the apricot preserves, it gives the salad a sweet tangy edge to the chicken. The perfect luncheon salad, over greens, or just in a thick roll for a great sandwich.
Spicy Corn & Bean Fiesta Salad
- 16 oz. bag frozen corn kernels, thawed at room temperature
- 15 oz. can black beans, drained and rinsed
- 1 small red pepper, cored and diced
- 1 small green pepper, cored and diced
- 1 small red onion, diced
- 1 bunch fresh cilantro, finely chopped
- 1 jalapeno pepper, cored and diced
- juice of 1 lime
- 2 tsp. chili powder
- 2 tsp. cumin powder
- 1 T. sugar
- ¼ cup white or cider vinegar
- ½ cup vegetable or canola oil
- 1 tsp. salt
Combine all ingredients in a bowl. Toss well. Taste for seasoning.
Chill 1 hour before serving. Serves 8-10.
This has been a favorite of Cucina’s customers from the first day we served it in 1995. It is one of our most requested recipes and will be one of yours, too. We love it served next to grilled chicken, pork roast or a grilled thick tenderloin steak.
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Why can’t these recipes be copied without a big white blocking down the middle of it all?
She says 2 teaspoons curry the recipe says 2 Tablespoons. Which is it? What brand of curry powder is she using?
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