I happen to love curry, but in the warmer months I find myself craving salads, instead of hot & spicy Indian cuisine. This recipe for Curried Chicken Salad has all the flavors of your favorite curry dish and it’s loaded with crunchy cucumbers and dried blueberries for a fun lighter kick.
In this recipe you can always use leftover chicken, or store-bought rotisserie chicken, it makes it easy. In this simple salad it is as quick as stirring together a few ingredients for the sauce, shredding the chicken and chopping a few veggies. You can serve this on soft rolls or greens for a lighter option. Also, it’s great to make to take on a picnic or beach outing!
2 1/2 cups shredded chicken
1/2 English Cucumber, washed
1/2 small red onion
1/3 cup light mayonnaise
1 tablespoon mango chutney, I like Trader Joe’s
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dried blueberries
(Serves 4 – 6)
1. In a large bowl, add mayonnaise, chutney, curry, salt and pepper. Whisk to combine all the ingredients.
2. Dice red onion and chop cucumber into bite sized pieces.
3. Add blueberries into hot water for 5 minutes to re-hydrate. Shred chicken into bite sized pieces and place in the bowl with curry dressing. Add diced onion and chopped cucumbers to bowl, and stir to combine.
5. Drain blueberries and squeeze slightly to remove any excess water. Add blueberries to salad, stir to combine. Pile high on a soft bun or bowl of greens, or store in refrigerator to Enjoy later!
[…] 7. Add as much chicken as you like to the salad and toss again. I added 2/3 of the chicken for a somewhat heartier salad. Save the leftover chicken to make my Curried Chicken Salad. […]