Curried Chicken Salad

This curried chicken recipe came from The Egg & The Eye, a combination restaurant/art gallery that used to be across the street from the L.A. County Museum. It closed many years ago, but I was lucky enough to get this recipe from one of the waiters. Enjoy!


4-5 chicken breasts, halved

1/2 cup chopped celery

1/2 cup coarsely cut prunes

1/2 cup golden raisins

1/2 cup cooked or canned seedless white grapes

4 papayas

lettuce leaves

tomato wedges

Curry Dressing:

1 cup whipping cream

1/3 cup mayonnaise

curry powder, to taste (I use a lot)

salt, pepper



Cook chicken in boiling salted water until tender. Drain and cool. Cut into chunks.

Combine chicken with celery, prunes, raisins, grapes, and curry dressing. Toss to mix well. Chill.

Cut papayas into halves and remove seeds. Spoon chicken salad into papaya cavities.

Serve on lettuce leaf and garnish with tomato wedges.


Whisk together whipping cream, mayonnaise, and curry powder to taste until smooth.

Season to taste with salt and pepper.


Image via Pinterest