Curry Chicken Salad – Couldn’t be easier (or tastier!)

Have you ever tasted a dish at a restaurant that quickly became your favorite? Me too! There was a neat little restaurant in Mount Pleasant, SC (several years ago) – I had a curry chicken pasta. It sounded interesting to me. It was fabulous. I was able to duplicate it at home fairly easily. We haven’t had it in years, actually forgot all about it. Then I saw a recipe for Curry Chicken and it immediately brought me back – which prompted making a slightly different chicken salad.

I have another chicken salad recipe on this blog, where I poach the chicken. This recipe was far easier. We had baked chicken one night for dinner, and I baked a few extra chicken breasts (bone and skin on). Coat chicken with olive oil and bake at 350F for 1 hour or until your meat thermometer shows it has reached 165 degrees F. I peel the skin back and let it cool, then put it in a glass container and cover meat with the skin to keep it moist. Once ready to make the chicken salad, start by shredding the chicken. Some people use 2 forks, I use clean hands and I pull it apart and pull out all the “funnies” (ANYthing other than pure meat, no chewy parts, no fat, etc).

In a small bowl (depending upon how much chicken you have) – add a few plops of mayonnaise, then add curry, until it turns a nice color (but taste as you go – once it tastes how you like it, stop). Add a shake of salt and several shakes of pepper. I usually add walnuts, chopped, but this time I had pecans, so I added those (roasted or not). I’ve used dried cherries in the past (fabulous), but this time grabbed a bag of dried cranberries, and it was a perfect addition. Also in the mix is chopped celery – if you like it, skip it if you don’t.

This is a forgiving “recipe” – add what you like.This is actually more of a guide than a recipe. We had chicken salad in a pita. I had one half pita, with 1/2 orange – this is Fred’s – his plate is always prettier.

This would also be good with crackers or all by itself. The taste is out of this world!

🔸You can substitute Greek yogurt, or a mixture of Greek yogurt + mayo – that works too! I have to say, two big chicken breasts made a lot of chicken salad. We have enough for today for lunch. #winwin

👩‍💻 Until next time…


2 thoughts on “Curry Chicken Salad – Couldn’t be easier (or tastier!)

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