Curry Chicken Salad

Curry Chicken salad makes a wonderful sandwich filling or a protein addition to a bed of leafy greens. Using a rotisserie chicken makes this fast to make with the bonus of having leftover chicken for a soup. The celery adds crunch and the spices a unique indian inspired flavor. I add grapes for sweetness and a surprize flavor profile.

Chicken Curry Salad

This chicken salad uses a quick rotisserie chicken that has been roasted and ready to use. The chicken is cubed and the rest of the chicken can be used in a savory soup recipe!
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Prep Time: 20 minutes
Cook Time: 10 minutes
Course: Brunch, Dinner, Lunch
Cuisine: Indian
Keyword: gluten-free, keto
Servings: 3 C

Equipment

  • Large mixing bowl

Ingredients

Mayonnaise Dressing

  • 1/2 C mayonnaise
  • 1 Tbsp yellow curry powder
  • 1 tsp turmeric
  • 1 Tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp freshly cracked pepper

Chicken Salad

  • 3 cups Cooked rotisserie chicken cubed If you use your own chicken simple bake 4-6 chicken breasts with skin on at 350 F for 30 minutes.
  • 2/3 C chopped celery
  • 1/3 C sliced chives
  • 1/4 C raisins or 1/2 C chopped grapes optional

Instructions

  • Cool the rotisserie chicken and cube the chicken breast to 3 Cups .
  • Combine dressing ingredients in a large bowl.
  • Gently mix in the chicken cubes, chopped celery, chives and grapes.
  • Serve on a bed of lettuce, in a sandwich or with your favorite gluten free crackers.
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