Grilled Curry Chicken Salad – Recipe!

Using leftovers to make another meal makes good sense and a couple of 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 I make a recipe, knowing I can use them again on another day in a different way.  This time around, I created a Grilled Curry Chicken Salad with what I had on hand.

I used Vindaloo curry powder because I do enjoy some spicy food.  You don’t have to go that route in this recipe, and can use regular curry powder, or add a pinch of cayenne to curry powder for a little kick.  However, there’s something so lovely about Vindaloo and all the unique spices that encompass this blend.

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 it adds sweetness to curry chicken, and you can find it at almost any grocer.  Pile it on top of greens or serve it on 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.

Ingredients

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

Dressing

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

(Serves 4)

To Prepare:

1. Add chicken, celery, and apricots to a bowl.
2. Whisk together dressing ingredients in a separate bowl and spoon them over chicken mixture.  Toss.
3. 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!