This recipes is so easy, and so good. (My husband is obsessed with it.) I love using leftover chicken for something that will get me through the week for lunch, and truly, curried chicken salad is ideal for this purpose--dairy free too!
You can use either chopped grilled chicken breast or thighs, or a mix- it really doesn't matter. Use what you have. Also, if you don't have cilantro, use parsley. Same with the shallot- use red onion or green onion if you don't have it. Keep it simple, this is a very forgiving recipe.
"Bonus: you can totally swap-out the chicken for tuna--very tasty!"
Notes: Mayo is Hellmann's. Curry powder is McCormick.
CURRIED CHICKEN SALAD
Ingredients: 2 cups shredded cooked chicken, 1 cup sliced celery, 1 shallot-chopped, 2 tbsp. chopped fresh cilantro, scant 1 cup mayo, 1 pinch salt, 2 tbsp. curry powder, 1/4 tsp. pepper, 1/2 tsp. honey.
1. In a large bowl, toss the chicken, celery, shallot, and cilantro. In a separate bowl, stir together the mayo, salt, pepper, curry powder, and honey.
2. Add the sauce to the chicken mixture and stir to combine. Use immediately, or store in an air-tight container in the refrigerator up to 1 week.
Tip: I love to serve a double batch of this with multiple options...croissants, rustic bread, hard rolls or warm naan for sandwiches, or butter lettuce cups and artisan greens for those who prefer it as a 'salad', everyone gets what they want. I also then offer sliced tomato, onion and cheeses.