Curry Chicken Salad
- Isabel S.
- Dec 13, 2018
- 2 min read
If you've been following along for a while you know one of my favorite meals is roasted chicken. I cook one every couple of weeks at the beginning of the week and every time I feel so content as it roasts away in the oven. The reason for the sentiment is my mom cooks the meanest roasted chicken around and she also used to cook it on a regular basis. It's just one of those meals that gets in my heart and makes me smile. Even if you don't want to go through the trouble of roasting a chicken you can buy a rotisserie chicken at the beginning of the week. Minus the great roasting smells in your house, you get all the benefits of making it yourself with none of the work! Just be sure to buy a good quality rotisserie chicken because a lot of places pump those chickens full of nasty additives.
Other than the nostalgia, I love roasted chicken because one chicken can go a long way. A chicken roasted on Monday can give us multiple meals throughout the week and bone broth for soups. I can eat it over and over with rice and veggies but I always make chicken salad to break up the monotony. I absolutely love this curry chicken salad. It's so easy to throw together and so flavorful. It's pretty similar to my other chicken salad recipe but for some reason, I like this one more in the colder months.
I serve it with corn chips, on top of a green salad, in a wrap, or as a sandwich. Anyway, it's served it's delicious and nutritious thanks to some added veggies and fruit!
Ingredients
Makes 2 large servings
2 cups shredded roasted/rotisserie chicken
1 chopped celery
1 green onion
1 shaved carrot
1/4 cup golden raisins (plus a little more if you want)
Avocado (optional)
1/4 heaping cup almond slices/slivers
2 TBSP mayo
1 TBSP curry powder
Salt, pepper, garlic powder to taste
Directions
Throw everything in a bowl and mix well.
Taste and add more seasoning if desired.
That's it! Enjoy!
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