Curried Chicken Salad – Recipe! Image 1
Food, Laugh, Leftovers, Sandwiches

Curried Chicken Salad – Recipe!

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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!

Curried Chicken Salad – Recipe! Image 2

Ingredients

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

soft rolls

(Serves 4 – 6)

To Prepare:

1.  In a large bowl, add mayonnaise, chutney, curry, salt and pepper.  Whisk to combine all the ingredients.

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2.  Dice red onion and chop cucumber into bite sized pieces.

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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.

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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!

Curried Chicken Salad – Recipe! Image 3

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