Chicken salad… it can be boring, or awesome. This version is pretty darn amazing! I hope you give it a try. 🙂
Back in the days of grad school, I was ALL about the 10 minute lunch. These working days, I am ALL about leftovers for lunch… or special salads. 🙂 But I resurrected the 10 minute lunch lately with this fantastic curried chicken salad! I saw a few pics of curried chicken salad from different folks on Instagram, but I just made my own version based on what I had in my fridge.
I enjoyed this chicken salad on some fresh, homemade whole wheat bread. Recipe coming soon! But back to this chicken salad…it’s filled with all sorts of deliciousness. Golden raisins [golden > regular in my book!], crunchy celery, curry powder [duh], cinnamon [for a sweet kick!], and real mayo! I’ve tried to like using greek yogurt in the place of mayo, but I almost never like it… So why skip the good stuff?
This curried chicken salad was a great few day’s worth of lunches. I used leftover shredded chicken from one of the whole chickens we roast a couple times a month, but you could also use store-bought rotisserie chicken or just poach some chicken. It made for some great, hearty sandwiches. Creamy, crunchy, and flavorful! And fast! Just what I like for busy lunchtimes. 🙂 Enjoy!
one year ago: Coconut Curry Popcorn
two years ago: Dark Chocolate Crumb Bars
three years ago: Bread Machine Cinnamon Rolls with Maple Icing
four years ago: Chicken Pot Pie
Curried Chicken Salad
- 1 cup cooked chicken, shredded
- 1/4 of an apple, diced – about 1/2 cup
- 1 stalk celery, diced
- 1/4 cup golden raisins
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon yellow mustard
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon cinnamon
- bread, lettuce, crackers for serving
In a medium bowl, combine chicken, apple, celery, and golden raisins. Add mayo, lemon juice, and mustard and stir to coat. Sprinkle curry powder and cinnamon on top then stir again.
Serve on good bread, a crisp lettuce leaf, or with crackers.