What’s Cooking with Julie: Chicken Curry Salad

By Julie White

Delicious salad to put together as the weather warms up and you feel like having a main dish salad for dinner.



1 tablespoon curry powder
2 tablespoons fresh-peeled, minced or grated ginger (powdered ginger can be used, but the fresh is much better)
2 cups diced cooked chicken (a rotisserie chicken from the market works perfect for this salad)
2 to 3 cups cooked rice, chilled
1 cup of plain yogurt
Juice of 1 lime
Grated rind of the lime (grate the rind before juicing)
3 thinly sliced green onions
1 can sliced water chestnuts (drain and slice)
Pinch of salt and 1/4 teaspoon pepper
1 head of romaine lettuce, chopped
1 small cantaloupe or honeydew melon, seeded, peeled and cut into bite-sized pieces


Combine all of the ingredients.

Stir well and refrigerate for at least one hour.

Serve with additional lime wedges.

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