Chicken salad is one of those great salads that can be served as a nice light dinner for the family, or could be a nice side for a big cook out party. But whether you’re going out or staying in, adding some curry powder and raisins turns an ordinary chicken salad into something sweet and spicy.
With the amount of chicken we eat in my family from breast to thigh to leg, there always seems to be leftovers crowding up my fridge. The question is, what to do with it before it all goes bad. Sure I could make a delicious chicken sandwich on rye, but how many days in a row can I have the same sandwich? Then there’s the standard chicken salad with a little mayo and some celery or onions to give it a little crunch, but I’ve had that so many times, I want something new.
I’ve seen curry chicken salad in the case at the deli which always has such a nice flavor, and I knew I had curry powder and raisins on the shelf, so I thought I’d make some of my own. It was so good. The curry gave the dressing a nice tang and the raisins added the perfect pop of sweetness to an otherwise savory salad. So the next time I have leftover chicken in the fridge, I’m definitely going to whip up another batch of curry chicken salad.
Curry Chicken Salad
- 4 boneless, skinless chicken breasts, cooked and diced
- 1 stalk of celery, chopped
- 1/3 cup purple onion, chopped
- 1/2 cup golden raisins
- 1/2 cup slivered almonds
- 3/4 cup mayonnaise
- 1/4 teaspoon ground black pepper
- 1 teaspoon curry powder
- In a large bowl, combine the chicken, celery, onion, raisins and almonds.
- In a small bowl whisk together the mayonnaise, pepper, and curry powder until well combined. Pour the mayonnaise dressing over the chicken mixture and toss to coat. Serve on bread or by itself.