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.
Let me know which version you end up making and how it turns out. Please share your feedback in the comments below and/or on my social media pages.