I’ve recently found a new love and that new love is called curry powder. I don’t know why all of a sudden this spice has become my go to in marinades and sauces, but it sure gives a kick to just about anything. Looking for a quick healthy marinade for salmon? Combine curry powder, olive oil, and salt and you’re good to go.
This recipe was inspired by a local shop near my work, where my coworkers and I frequently go to grab lunch. Every time I see the curry chicken salad on display, I know that’s what I’m getting for lunch. So here’s my recipe for curry chicken salad.
Curry Chicken Salad Yields about 5-6 servings
- 1 package of chicken breast – I usually go with the PERDUE® Boneless, Skinless Chicken Breasts, Individually Wrapped
- 2-3,tablespoons mayonnaise (depending on preference)
- 3-4 tablespoons curry powder (depending on preference)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 cup raisins
- 1 cup walnuts
Boil your chicken breasts in water over high heat. Once cooked, transfer to a bowl and let cool. Next, you’re going to want to shred your chicken. Easiest way to do this is with your hands, but be sure the chicken has had time to cool.
Then add your mayonnaise and curry powder, followed by your olive oil and salt. Feel free to taste as you go. My recipe is just a guideline and you can add as much or as little of something as you’d like. Lastly, fold in the raisins and walnuts.
*quick tip: you can also buy cooked chickens at the grocery store and shred that for your chicken salad. My mom use to buy those once in a while for dinner and we’d turn the leftovers into chicken salad.
Eat plain, with crackers, on a salad, or in a sandwich, and enjoy!