All-The-Fixins Curried Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This reminds me of having chicken curry at home as a kid. My mom had a special serving dish with compartments for all sorts of condiments for the curry. I've tried to replicate those flavors here. Ingredients:
2 skinless chicken thighs, cooked, diced |
2 celery ribs, chopped |
2 tablespoons onions, minced fine |
1/2 apple, peeled, diced |
1/2 cup raisins |
1/2 teaspoon curry powder |
2 tablespoons mango chutney (sweet) |
1/4 teaspoon hot sauce |
salt |
1/3 cup mayonnaise |
Directions:
1. Combine all the ingredients. Refrigerate. Easy-peasy!
2. All of the amounts are approximate (I had to put in numbers for the recipe) - adjust to your taste. I use leftover roast chicken - DH usually makes a lot at a time, so we have leftovers. I prefer golden raisins. If the chutney is chunky, you can chop it tiny or leave it as is. I use a few shakes of a mild hot sauce like green Tabasco; you can substitute black or cayenne pepper. Use as much mayo as you like (I use Hellman's/Best Foods); or substitute Greek yogurt.
3. This is yummy by itself, but also makes a good sandwich. I particularly like it with butter lettuce on a croissant or brioche.
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