Does anyone know how to make the chicken curry salad with couscous that you get a Starbucks? It's oh so good!

Answer 1

Last time i ate that i had a bad case of
Explosive Diarrhea for days

Answer 2

Well, here's a couple Chicken Curry Salad recipes, and I'm sure you can serve it over couscous.

Curried Chicken Salad

1/4 cup walnuts, toasted
1 lb. boneless, skinless chicken breasts, poached, cut into ½” cubes
1 red onion,diced fine
1/4 cup dired currants
3 celery stalks, diced fine
1/4 cup mayonnaise
1/2 cup sour cream
1/4 cup Madras curry powder
2 Tbsp. honey
1 tsp. salt
1/2 tsp. ground black pepper

Break up the walnuts with your fingers, letting them drop into a big bowl. Add the chicken, celery, currants, and onion to the bowl as you cut them. Stir the sour cream, mayonnaise, curry powder, honey, salt, and pepper together in a small bowl. Pour this curry sauce into the bowl with the chicken mixture and toss with a wooden spoon until the chicken and vegetables are coated.

Side note... they are serving this on a warmed flour tortilla.

--Once Upon A Tart cookbook
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Exotic Chicken Salad

1 cup mayo
1½ tsp. curry powder
1 Tbsp. soy sauce
1 Tbsp. lemon juice (I have used lime, too)
Optional: ¾ cup Major Grey’s Chutney
4 cups chopped cooked chicken meat
1 (5 oz.) can sliced water chestnuts
1 cup finely chopped celery (about 2 stalks)
1 pound fresh seedless grapes, halved
1 cup toasted slivered almonds
1 (16 oz.) can pineapple chunks, drained

Mix first 4 ingredients together in large bowl w/ tight-fitting lid. Mix in chutney at this time, if so desired. Add remaining ingredients and toss gently. Refrigerate. Serves 8-10.

--River Road Recipes 2 cookbook
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Bridesmaids' Luncheon Chicken Salad

1½ cups Hellman's Mayo
3/4 cup Major Grey's Chutney (if chunky, chop up)
1 tsp. curry powder
2 tsp. grated lime zest
¼ cup fresh lime juice
½ tsp. salt

In large bowl, combine above ingredients and mix well.

4 cups white meat chicken, cooked and cut into small pieces
3 (8 oz.) cans chunk pineapple, drained
2 cups diagonally-sliced celery
1 cup thinly sliced green onions, tops and bottoms
½ cup sliced, blanched almonds, toasted

1. Gently fold remaining ingredients into mayo mixture.
2. Chill at least 4-6 hours; can be made the night before. Toss before serving, being sue to get all the way to the bottom.
3. Serve on crisp, chilled salad greens.

Serves 8-10.

--recipe by Chet Beckwith