A couple people wanted the recipe for the curried chicken salad that my friend Beka made at my baby shower a while back. She passed it on and I made it a couple weekends ago and ate it throughout the week. This recipe makes quite a bit, probably enough for 8-10 sandwiches, so cutting it in half could be a good option if you’re looking for smaller portions! I know it’s not the healthiest thing in the world (especially with all the mayo) but it is delicious. I have heard good things about vegenaise if you’re looking to cut calories, or I would imagine using plain low-fat/fat free yogurt or greek yogurt would work with some seasoning adjustments. The golden raisins make this salad, so don’t leave them out! Delicious in a croissant, tortillas or with crackers!
Curried Chicken Salad
4-5 Chicken Breasts – cooked and chopped into 1/2″ cubes (I salted and peppered and roasted in the oven)
1 c Celery
1/2 c Red Onion
1/2 c -3/4c Golden Raisins
2 c (ish) mayo – adjust to your liking
2 tbsps chives
1-2 tsp curry powder (more or less to taste)
salt and pepper to taste
Mix everything together, taste for seasoning and adjust. Refrigerate.