This chicken salad is, no lie, my current addiction. It's a good thing I pack my lunch with a reasonable amount because if I were left alone with the entire bowl, it'd be gone in one meal. And though Jason likes it, I've pretty much forbidden him from taking it for lunch.
Just kidding. Sorta.
A few years ago, I made a curry chicken rice salad for a baby shower. The recipe had been passed onto me by a friend and I tweaked it a bit. As much as I love rice, I really wanted just the chicken salad part for a sandwich so I tweaked it again (and actually wrote down the measurements so I could pass it on!).
Y'all, it's so good.
I know curry isn't everyone's favorite but if you are one of those that likes curry powder (not spicy curry - just regular curry powder), you need this chicken salad in your life. It's such a nice change from a typical chicken salad recipe and delicious in a wrap or sandwich.
Or just with a fork, straight from the bowl.
Note: I like my chicken salad to be mostly chicken with a little bit holding it all together. Feel free to up the mayo if you like yours creamier
Curry Chicken Salad
4 tablespoons mayonnaise
4 tablespoons mango chutney
1 teaspoon grated ginger
2 tablespoons curry powder
2 celery stalks, diced
2 cups roughly chopped cooked chicken*
In a large mixing bowl, mix together the mayonnaise, chutney, curry, and ginger. Add the celery and chicken and mix well to combine. Chill at least an hour to allow the flavors to meld before serving.
*I quickly chop the meat from a rotisserie chicken - the ones from Costco give you about 2 cups of meat