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Curried Chicken Salad with Almonds

Perfect for a speedy and simple light spring dinner!

Prep time: 5 minutes
Total time: 25 minutes
Servings: 8


  • 4 Organic Prairie Boneless Skinless Chicken Breasts, poached* and diced
  • 1 large carrot, peeled and julienned
  • 3 celery ribs, diced
  • 1/4 cup fresh parsley, chopped
  • 4 scallions, chopped
  • 2 teaspoon minced garlic
  • 1 tablespoon lemon juice
  • 2 cup mayonnaise
  • 2 tablespoon minced fresh ginger
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric
  •  salt and pepper to taste
  • 1/2 cup sliced almonds


Dice the poached chicken breasts into small (1/3-inch pieces). In a small bowl, mix the lemon juice, mayo, and spices. Combine the cut chicken, mayo mixture and the rest of the ingredients...serve on warm foccacia bread or a bed of greens.

Serving Suggestion
Great for quick lunches (if kept refrigerated), after school snack or a light dinner.

* Please note: When poaching chicken, cover completely with water and simmer gently. Add a dash of garlic, white pepper or other aromatic spices to the water. Poach until the internal temperature of the chicken is 140 degrees and firm to the touch.