Chicken & Walnut Salad with Curry-Mint Dressing

Our tangy twist on chicken salad is perfect for appetizers served in endive leaves or as a dinner salad.


Curry-Mint White Wine Vinegar Dressing
1/3 cup mayonnaise
3 Tbsp. HOLLAND HOUSE White Wine Vinegar
3 Tbsp. minced fresh mint
2 Tbsp. minced chives or green onions
1/2 tsp. curry powder

Chicken Salad
2 cups (approx 10 oz.) diced cooked chicken*
1/2 cup diced carrots*
1/2 cup diced toasted walnuts*
3 heads endive* for appetizers, or 4 leaves butter lettuce for dinner salads


Whisk mayonnaise with White Wine vinegar, mint, chives and curry. In a medium bowl, combine chicken, carrots and nuts. Fold in dressing. Fill each endeev leave with a generous tablespoon chicken salad. Or divide salad between two lettuce-lined plates.

Makes approx 35 endive appetizers or 2 dinner salads (about 1-1/2 cup each)

  • Substitute Holland House White Wine Vinegar if Champagne vinegar is not available. For appetizers, finely dice chicken, carrots and walnuts – about 1/4-inch. For dinner salad, chicken may be shredded or chopped.
  • Endive (on-deev) is grown in California and is available in the produce section of grocery stores. Gently rinse the outside of each head and pat dry. Cut about 1/4-inch off the bottom of each, and remove individual leaves.


Per appetizer serving: 50 calories, 3g protein, 2g carb, 3g fat (0.5g sat. fat), 10mg chol, 30mg sodium, 1g fiber

Per dinner serving: 730 calories, 49g protein, 8g carb, 56g fat (8g sat. fat), 140mg chol, 390mg sodium, 4g fiber
Chicken & Walnut Salad with Curry-Mint Dressing
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