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Recipe for Chicken Curry in a Hurry Salad

Quick and easy chicken salad recipe with fresh apples and Indian curry spices developed by the California Culinary Centers for school food service menu planning.

Chicken Curry Salad

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Yields 50 Servings

This recipe yields one–12 inch by 20 inch by 6 inch steam table pan of Chicken Curry in a Hurry Salad for 50 servings: ½ cup or one number 8 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 6 pounds and 4 ounces frozen full-cooked chicken, diced (U.S. Department of Agriculture [USDA] food item)
  • ½ pound as purchased (AP) whole fresh celery
  • 1½ pounds AP whole fresh white onion
  • 2 pounds AP whole fresh red or green apples (USDA food item)
  • 3 cups raisins (USDA food item)
  • 1½ cups sliced raw almonds
  • 2 tablespoons ready-to-use yellow mustard
  • 3 cups light mayonnaise
  • 2 teaspoons table salt
  • 2 teaspoons ground black pepper
  • 1 tablespoon curry powder

Directions

  1. Thaw chicken in refrigerator. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.
  2. Put diced chicken in large 3½ gallon bowl and hold in refrigerator at 41°F or lower. CCP: Hold chicken at 41°F or lower until needed.
  3. Rinse celery under cool running water. Trim and dice celery into 1 inch pieces to measure 3 cups. Set aside.
  4. Peel and dice onions into ½ pieces to measure 3 cups. Set aside.
  5. Rinse apples under cool running water. Core and dice apples into 1 inch pieces to measure 1 quart and 3 cups. Set aside.
  6. Measure and set aside raisins and almonds.
  7. Mix together mustard, mayonnaise, salt, pepper, and curry powder in small 2 quart bowl to prepare dressing.
  8. Combine chicken with celery, onions, raisins, and almonds. Set aside. Stir dressing into chicken mixture and mix well.
  9. Pour chicken mixture into one–12 inch by 20 inch by 6 inch steam table pan. Cover and refrigerate until service. CCP: To cool, reduce temperature from 135°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours.
  10. Portion ½ cup or one number 8 scoop for each serving

Nutritional Analysis

  • Calories, in K calories: 192.00
  • Carbohydrates, in grams: 13.50
  • Protein, in grams: 18.60
  • Saturated fat, in grams: 1.30
  • Trans fat, in grams: 0
  • Total fat, in grams: 8.10
  • Sodium, in milligrams: 145.90

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields two–12 inch by 20 inch by 6 inch steam table pans of Chicken Curry in a Hurry Salad for 100 servings: ½ cup or one number 8 scoop.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 12 pounds and 8 ounces frozen full-cooked chicken, diced (U.S. Department of Agriculture [USDA] food item)
  • 1 pound as purchased (AP) whole fresh celery
  • 3 pounds AP whole fresh white onion
  • 4 pounds AP whole fresh red or green apples (USDA food item)
  • 1 quart and 2 cups raisins (USDA food item)
  • 3 cups sliced raw almonds
  • ¼ cup ready-to-use yellow mustard
  • 1 quart and 2 cups light mayonnaise
  • 1 tablespoon and 2 teaspoons table salt
  • 1 tablespoon and 1 teaspoon ground black pepper
  • 2 tablespoons curry powder

Directions

  1. Thaw chicken in refrigerator. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.
  2. Put diced chicken in large 3½ gallon bowl and hold in refrigerator at 41°F or lower. CCP: Hold chicken at 41°F or lower until needed.
  3. Rinse celery under cool running water. Trim and dice celery into 1 inch pieces to measure 1 quart and 2 cups. Set aside.
  4. Peel and dice onions into ½ pieces to measure 1 quart and 2 cups. Set aside.
  5. Rinse apples under cool running water. Core and dice apples into 1 inch pieces to measure 3 quarts and 2 cups. Set aside.
  6. Measure and set aside raisins and almonds.
  7. Mix together mustard, mayonnaise, salt, pepper, and curry powder in small 2 quart bowl to prepare dressing.
  8. Combine chicken with celery, onions, raisins, and almonds. Set aside. Stir dressing into chicken mixture and mix well.
  9. Pour chicken mixture into two–12 inch by 20 inch by 6 inch steam table pans. Cover and refrigerate until service. CCP: To cool, reduce temperature from 135°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours.
  10. Portion ½ cup or one number 8 scoop for each serving.

Nutritional Analysis

  • Calories, in K calories: 192.00
  • Carbohydrates, in grams: 13.50
  • Protein, in grams: 18.60
  • Saturated fat, in grams: 1.30
  • Trans fat, in grams: 0
  • Total fat, in grams: 8.10
  • Sodium, in milligrams: 145.90

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Salad recipes
  • Recipes with condiments

Serving Suggestion

  • Yield 50 or yield 100–½ cup servings (one number 8 scoop)

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 2 ounce equivalents meat/meat alternative
  • ⅛ cup fruit

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Frozen fully-cooked chicken, diced
  • Whole fresh red or green apples
  • Raisins

Recipe Roots (Flavor Profile)

  • Indian

Preparation Time

  • Preparation to serve time: 1 hour

Critical Control Point (CCP)

  • CCP: Thaw chicken in refrigerator at 41°F or lower.
  • CCP: Hold chicken at 41°F or lower.
  • CCP: To cool chicken curry salad, reduce temperature from 135°F to 70°F within two hours and from 70°F to 41°F or colder within an additional four hours.

Kid Rating

Five-fork kid rating.

Culinary Center

Conejo Valley Unified School District

Questions:   Nutrition Services | 800-952-5609
Last Reviewed: Monday, June 12, 2023
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