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Cedar Creek Inn Curried Chicken Salad

Submitted by: | Source: The Bells Are Ringing, Mission San Juan Capistrano

Cedar Creek Inn Curried Chicken Salad


1 bunch Parsley
2 Chicken Breasts, cooked and chopped, 8 oz. each
½ cup Chopped Celery
½ cup Chopped Green Onions
½ cup Raisins, rinsed with hot water
½ cup Cashew Pieces
¾ cup Mayonnaise
1 tsp Curry Powder
Salt, to taste
½ tsp White Pepper
12 Romaine Leaves
2 Ripe Papayas, peeled, seeded and cut into halves lengthwise
4 Pineapple Slices
4 Clusters Red Seedless Grapes
1 cup Strawberries
Paprika, to taste


Reserve 4 parsley sprigs for garnish and chop remaining parsley. Mix the chopped parsley with the chicken, celery, green onions, raisins and cashews in large bowl. Add mayonnaise, curry powder, salt and white pepper and toss to mix well. Chill in the refrigerator. Arrange three romaine lettuce leaves on each of four serving plates. Place one papaya half in the center of each plate. Fill center of each papaya half with chicken salad. Arrange pineapple, grapes and strawberries around the papaya on the plates. Sprinkle with paprika and garnish with reserved parsley sprigs. Serves 4

Personal Note: I've had this dish at the Cedar Creek Inn, across from the Mission. It's one of the restaurants most requested dishes. lc