Curry Chicken Salad

A recipe of my own creation, but inspired by this one.

I don't have measurements, but sort of just made this using the following ingredients until it tasted right and balanced.

Cooked chicken, chopped or torn into smallish pieces (I always start with a rotisserie chicken from Eastern Market, but any chicken will do)
Apple, diced into small pieces
Red onion, diced into small pieces
Raisins (I'm partial to golden raisins, but it doesn't matter; dried cranberries could be used here too)
Cilantro, finely chopped
Rice vinegar (or apple cider vinegar if you don't have rice vinegar)
Lime juice
Yellow Curry Powder

Toast a few heaping tablespoons of dry curry powder in a dry skillet. This helps release the flavors of the curry. (To make a very large bowl of chicken salad using an entire rotisserie chicken, I used about 5-6 tablespoons of curry powder. Adjust proportions accordingly.)

Put torn chicken pieces in a bowl. Add diced apple, onion, raisins, and cilantro.

In a separate bowl, mix toasted curry powder with mayonnaise, rice vinegar, and lime juice to taste. I used mostly rice vinegar with a bit of lime juice thrown in. You want the resulting mixture to have the consistency of thin yogurt.

Mix the "sauce" into the chicken etc. bowl. You want the whole thing to be well-coated. If you need more "sauce," make more sauce and mix it in.

Voila. Bon appetit!

Curry Chicken Salad
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