It’s been extremely busy for me the last few months. I actually even just had foot surgery on one foot for a heel spur and plantar fascitis three days ago. I am pretty bored as I try to take it easy and stay off my feet. I hope this works so that I can be pain-free!
I think I have mentioned before that my husband loves the Costco roasted chicken. I had been getting pretty tired of seeing it on the kitchen table when I would come home from work, but it really is a blessing sometimes-especially during the busy holiday season.It’s nice to have some cooked chicken on hand sometimes to make a quick meal.
About three years ago I was introduced to Curried Chicken Salad at a work event. OMG–I was in love! I had to find a good recipe for it and I did!
This picture isn’t that pretty but when you have it on your plate the color is just amazing!
Curried Chicken Salad
- 3 pounds cooked chicken, shredded or diced
- 1/4 cup diced red onion
- 3 ribs celery, diced
- 1/2 to 1 cup currants (optional) (I didn’t add currants)
- 1/2 to 1 cup chopped peanuts or almonds (optional)(I used almonds)
- 1-1/2 cups mayonnaise
- 2-1/2 to 3 tablespoons curry powder, or to taste
- Dash turmeric
- Salt and freshly ground pepper, to taste
In a large mixing bowl, combine cooked chicken, red onion, celery, and most of the currants and nuts, reserving some for for garnish.
In a smaller bowl, whisk together mayonnaise, curry powder, turmeric and salt and pepper, combining until smooth.
Pour the mayonnaise mixture atop the chicken mixture and blend, working gently until chicken is fully coated. Refrigerate until use.
Spoon curried chicken onto greens or atop toasted rolls. Garnish with reserved currants and peanuts or almonds. Feeds 6 to 8.
I had my chicken salad on the skinny rounds and of course had to add some chopped jalapeños to it!
Have a fabulous Friday!
Recipe source Whole Foods Curried Chicken Salad