Chicken Curry Salad

Chicken curry salad is a summer staple at our house. I rarely make it the same way twice and never measure my ingredients. Part of the fun is trying a different version each time. I do taste test the dressing before adding it to the salad. Whether it’s a sweet or savory version really depends on what’s in my pantry that day. Whenever I have leftover chicken, I make a batch of this salad. No fresh fruit or veggies, on hand? No problem. As long as you have a well stocked pantry with dried fruits and herbs, such as chives. The day I made the batch picture here, I was low on fresh produce and I tried it with a new twist, dried apricots and cranberries. It was a hit and didn’t last long. So improvise, have fun and however you mix it, this chicken curry salad will be Zabelicious!

Chicken Curry Salad Recipe

INGREDIENTS:

rotisserie chicken (diced)
green onions or chives (diced)

ADD ANY OF THE FOLLOWING:

golden raisins, dried cranberries, dried apricots (diced) or apples (diced)
red pepper (diced) or celery (diced)
slivered or sliced almonds

DRESSING:

mayonnaise (good quality)
curry (to taste)
agave nectar-just a hint
Soy Sauce-a drop or two will do (optional)
dash of orange juice for a sweeter taste and thinner dressing (optional)
salt & pepper to taste (omit salt if using soy sauce)

DIRECTIONS:

Toss all together, chill and serve a variety of ways; alone, on greens, with crackers, in a croissant, or in pastry shells for a dainty presentation. Perfect for any occasion, especially baby or bridal showers.