Quicky Kinda Curry Chicken Salad

Head Trash Bear Recipes 0 Comments

Sometimes those roasted chickens you can get from the heat tables (or deli) at the grocery store can be SO useful. (I still need to make stock out of the remainder of the one that made this chicken salad, in fact.)

A caution about this recipe: I “cheated” and used a mayonnaise-based dressing from Stonewall Kitchens that I’d been given as a gift, instead of just mayonaise. If you can get your hands on it, I recommend using the same dressing. It’s Stonewall Kitchens’ Porcini Parmesean dressing. [Edit 2017: Looks like they don’t make it anymore!] Although any kind of dressing with mayo that you like would prove to be a good base!

You Will Need:

  • Leftover cooked chicken, plain (i.e. not slathered in sauce already)
  • 1-2 stalks Celery, finely chopped [optional]
  • A third of a large (red) onion, finely chopped [optional]
  • Half a tablespoon curry powder (be prepared to add more if you’re using plain mayo, or making a lot)
  • Half a tablespoon brown mustard [optional]
  • Dressing or mayonaise, to taste

How to Make:

  1. Chop up your chicken into small chunks or shred with a fork. If you’re using a roasted chicken, it’s recommended you peel the skin off and use the fork method, as it will be easier to get the meat off the bones.
  2. Chop up the celery and the onion if you like to add a little crunch to your chicken salad. (I definitely do!) You might also consider adding a little shredded carrot.
  3. Mix together the chicken, vegetables (if used), dressing or mayonaise, curry powder, and mustard (if used).

That’s It!

One of the reasons I love chicken salad is that it’s so dirt simple to make and it’s one of the best sandwich fillings (or pasta salad add-ins) ever. Not only that, it takes a whopping 5 minutes to make, even if you’re taking your time, making it a great last-minute lunch option. Even though I used a flavored dressing, the curry here definitely gave my sandwich a much-desired kick. And this isn’t just for roast chicken, either. If you’ve got leftover lemon chicken or a similar chicken breast recipe, this would be a perfect use for it.

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