I love using leftovers to make another meal, don’t get me wrong, I don’t prefer the same rewarmed leftovers like I ate the first time around, but I can get my brain around a new recipe using leftover ingredients. Two days ago, I made Thai Chicken and Smashed Cucumber Bowls and happened to have some leftover chicken. Sometimes I cook more protein or vegetables when making a recipe, knowing I can use them again on another day in a different way. This time around, I actually had leftover grilled chicken and knew I could transform it into something summery that we could enjoy on a picnic before a concert, ergo — grilled curry chicken salad.
I used Vindaloo curry powder because I do enjoy hot food. You don’t have to go that route, and can use regular curry powder, or add a pinch of cayenne to curry powder for a little kick. However, there’s something so enjoyable about Vindaloo and all the unique spices that encompass its greatness. This recipe starts with grilled chicken breasts that are easily chopped and added to a bowl with celery and dried apricots for summertime sweetness. I also incorporated some mango chutney because curry chicken is so much better with it, and it’s found at almost any grocer. This salad has everything you want in a chicken curry — lightly spicy, super creamy and great chunky texture. I piled it on top of greens, but you can serve it on or with some rustic bread. Either way, it’s a delicious salad to enjoy outdoors for lunch or dinner, and it makes a nice appetizer with crackers.
2 1/2 cups leftover grilled chicken or rotisserie chicken, chunked
3 ribs celery, sliced
1/3 cup chopped dried apricots or golden raisins
1/3 cup roughly chopped parsley
lettuce leaves, optional
1/4 cup mayonnaise
1/2 cup light sour cream
2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vindaloo curry powder or curry powder + 1/4 teaspoon cayenne pepper
1/4 cup mango chutney
- Add chicken, celery, and apricots to a bowl.
- Whisk together dressing ingredients in a separate bowl and spoon them over chicken mixture. Toss.
- Add parsley and toss again. Spoon into serving bowl on top of lettuce leaves. Place lid or plastic on top and refrigerate until ready to serve, or serve immediately. Enjoy!