I love curry, and I love chicken salad. Luckily, my sister, Kareena, came up with a delicious recipe that combines both. So every year back in the day, we as a family would go to our local mall and watch fireworks on the fourth of July. And each time, we would bring some snacks and finger foods. One year, Kareena decided to make chicken salad sandwiches. Instead of the regular chicken salad, she added curry powder.
This take on chicken salad is pretty incredible. I love it on a piece of whole wheat bread or even in a wrap. Michael actually enjoys it by itself. If you’re not big on the curry flavor, you can always omit the curry powder and just use salt and pepper for some added flavor. The mixture of flavors blend very well together. You get the spiciness of the curry, the tartness of the apples, and the sweetness of the dried cranberries. I recommend using Granny Smith apples because of their tart flavor, but you can use any apple. So here you go, curried chicken salad. Now excuse me, while I enjoy some for myself.
Serving size: 4-5 people Prep time: 5-10 minutes
- 3 Cups of chicken (shredded)
- 1 Cup of mayonnaise
- 1 Cup of celery
- 1 Cup of apples
- 1 Cup of dried cranberries
- 1 Tbsp curry powder
- 1 Tsp salt
- 1 Tsp pepper
Cook chicken in boiling water for 30 minutes. I used two pieces of chicken breast. As a substitute, you can also use rotisserie chicken. Allow chicken to cool for fifteen minutes.
While chicken is cooking, dice up apples and celery into small pieces and place with dried cranberries into bowl. Once chicken is cool, shred and place into bowl with diced apples, celery, and dried cranberries. Add mayonnaise, curry powder, salt, and pepper. Mix together all ingredients until everything is coated. Refrigerate for about an hour and allow all the flavors to sit. Enjoy on a piece of bread or just by itself.