BYE BYE boring old chicken salad HELLO Addictive Curry Chicken salad!!!! Be the envy of the potluck!! I get excited about most curry dishes but this curry chicken salad WHEW, it makes you wanna, well moan! It is addictive and perfect for dinner, lunch, an appetizer or mid-day or late night snack! When I made this addictive curry chicken salad for my Hubby, he said “Baby that was the BOMB”! I was inspired to make this addictive chicken salad after tasting something similar from a cafeteria buffet, then I had some with curry in it from a local caterer, so naturally I went home and got to experimenting! After 2 versions, the 3rd time was the charm and honey it was another BAM POW BOOM KABANG kinda moment! I mean really, the flavors in this dish hits you that hard! The sweet tangy from the apples and then the sweetness from the raisins and to top it off the juicy meat from the baked chicken, owe wee, sheer goodness!! We won’t even get into the Buttercrips Toasteds Crackers by Keebler that partner perfectly with the heavenly flavors – OMG! Hope you enjoy this addictive curry chicken salad as much as my family and I have.
ADDICTIVE CURRY CHICKEN SALAD
INGREDIENTS:
Shredded Meat (no skin) from 6-8 baked chicken breasts – (I use bone in and skin on because of the flavor)
1 ½ cups Mayo (I use Hellman’s)
4 diced granny smith green apples
1 cup raisins
2 cups sliced celery
4 tbsp. curry powder
1 tbsp. ground ginger
4 tbsp. granulated sugar
Sea salt (to taste)
Ground black pepper (to taste)
Granulated garlic (to taste)
Box of butter flavored crackers (I use Keebler’s Buttercrisp Toasteds)
READY, SET, GO:
LET’S MAKE THE SHREDDED CHICKEN BREAST MEAT FIRST:
- Pre-heat your oven to 400 degrees
- Wash your chicken breast
- Rub your chicken breast with extra virgin olive oil
- Generously season your chicken breast with sea salt, black ground pepper, dried rosemary, dried thyme, paprika and granulated garlic
- Spray a baking dish with Pam (or any non-stick spray) and place chicken breast in baking dish skin side up
- Bake chicken breast on 400 degrees uncovered for 45 minutes to 1 hour or until cooked through
- When chicken breast is done, remove from oven and spoon some of the juice it produced over the chicken and allow chicken to rest 15 ““ 20 minutes before shredding meat
NOW LET’S GET TO THE CURRY CHICKEN SALAD:
- Add all ingredients to a bowl and gently fold together
- ENJOY, ENJOY, ENJOY!!!
Tip 1: You can also use breast meat (no skin) from 1-2 pre-roasted Rotisserie Chicken(s)
Tip 2: Double ingredients to make more
Tip 3: Refrigerate when not serving and do not leave exposed in heat (if serving outdoors in the heat, cover and place in a container over ice bowl or covered in a cooler)
Tip 4: Make ahead of time, time spent in the refrigerator will allow the flavors to really get to know one another
Utokia ~
Sizzle Sizzle Baby
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