Served up in the most adorable little waffle bowls, this sweet curry chicken salad is the first of a few different dishes I’ll be posting as part of an Easter Brunch series. To me, Easter is a great time to slow down, and to serve others. My hope is that this series will provide you with fun, exciting recipes you can bless your family with. Every recipe I’ll be throwing at you in the next two weeks will be perfect for a Sunday morning brunch at home. Have I mentioned that I love brunch? Brunch is my everything.
Let’s start by looking at what you need, because I’m pretty sure you’ve never tasted a chicken salad like this gem…
Grapes, celery, garlic powder, S&P, curry powder, almonds, sweet vidalia onion dressing, ranch, mayo, parmesan, pasta, and of course, chicken. WHEW. The curry powder and the onion dressing are what escalate this from a regular chicken salad, to “holy cow, what’s in that? It’s delicious.” If curry powder is throwing you off, just promise me that you’ll try it before you decide against it. Okay? Good, because taking it out is a HUGE mistake. It’s not mandatory to serve these in waffle bowls, but the sweet crunch does add an extra yum factor, and the presentation is too cute. I also love the idea of serving this for a baby or bridal shower.
We’ve got the Tindall Family coming to us for Easter this year and I’m really excited because this is the first time we’ve ever hosted a holiday. I’m not 100% sure we will all fit in our house, but hey, we’ll make it work. I’ll be leading worship at my church on Sunday, so I have delegated my mom to help out with brunch while I help set up. Outside of that, I’ve had a menu set for two weeks already. Because that is the kind of person I am. I LOVE hosting and feeding people.
If you can’t relate at all to that last sentence and the thought of hosting makes your blood pressure rise, I am here to help. This recipe is done from start to finish in 25 minutes. The knockout flavor and Walmart bought waffle bowls will trick people into thinking you do this for a living. You’ve never actually made a chicken salad or served a brunch in your life? That’s fine. You’re gonna nail this one.
Start by preheating your oven and get a pot of water boiling on the stove. Season your chicken and put it in the oven, then add your pasta to the boiling water. When those are cooking, you can cut up your celery and grapes, and mix together your dressing. I like to just mix it all together in a 2 cup measuring cup like below.
When your chicken and pasta are done and cooled a little, you can combine them with the rest of your ingredients. Place everything in a large bowl and mix together. The result is a creamy, delicious chicken salad like you’ve never tasted before.
My sweet Aunt Twyla shared this recipe with me and it’s been a family favorite for a very long time. Does your family have any Easter specific recipes they make every year? I’d love to hear what your traditions are!
- 4 lbs of chicken breast
- Dash of salt
- Dash of pepper
- Dash of garlic powder
- 2 cups bow tie pasta
- 2 cups grapes
- 1 cup celery
- ½ cup slivered almonds
- ½ cup parmesan cheese
- ½ cup low fat mayo
- ½ cup sweet vidalia onion dressing
- ¼ cup ranch dressing
- 1½ tbsp curry powder
- Preheat oven to 400
- Half your chicken breasts and season them with salt, pepper, and garlic powder
- Cook chicken for 20 minutes or until internal temp reaches 170
- Cook pasta on stove according to directions on box and after drained, place in a large mixing bowl
- Dice your celery and half your grapes and put into the large mixing bowl
- Combine your mayo, vidalia onion dressing, ranch, and curry in a 2 cup measuring cup and stir
- When your chicken is done, cut it into bite sized chunks
- Combine all your ingredients, including the almonds and parmesan cheese, and stir to combine
- Best served chilled in a waffle bowl