I love the option of cold meals for dinner in the summer. Then you don’t have to turn on the stove and leftovers can be eaten right from the fridge. This is one of my favorite warm weather meals. I love how you can have it over lettuce, in a wrap, or on a sandwich. It is based of this recipe. Of course, I like my version a lot better, but I might be biased.
I made ours with chicken we had leftover from paninis the previous night. I purchased a whole chicken, seasoned it, and let it cook in the crockpot for the day. I used the remaining chicken (after previously mentioned paninis) to make our salad. I think it was the equivalent of about 4 chicken breasts. I would recommend seasoning the chicken a little. I used a little garlic, onion powder, and Italian seasoning for ours.
I added 5 chopped green onions, 1 apple (I use honey crisp or jonamac) chopped, 1/3-1/2c. dried cranberries, and 1/2c. red grapes cut in half (you could also add a stalk of celery if your husband wasn’t completely opposed to anything with celery). Then add 1 1/2t. curry powder and 3/4c. mayonnaise. Mix together. Serve cold on wraps, sandwiches, or over lettuce. I also like to add plain or candied walnuts over top, but I don’t add them directly to the chicken salad because their texture gets soggy.
linking up with All Things Pretty and Super Saturday Show and Tell
Curry Chicken Salad
Ingredients:
4 cooked chicken breasts, sliced (seasoned if desired)
1/2c. dried cranberries
1 apple, cubed
1/2c. grapes, halved
5 green onions, sliced
1 1/2t. curry powder
3/4c. mayonnaise
walnuts, candied walnuts, or pecans if desired
Mix chicken, cranberries, grapes, green onions, and apple together. Add curry powder and mayonnaise and mix well. Serve with nuts over lettuce, in a wrap, or sandwich.