This is a great lunch recipe for leftover chicken. I had just enough Super chicken thighs left to make this for Matt for lunch today.
Curry Chicken Salad
Prep time: 10 minutes
Cook Time: none
Servings: 2 if I am eating it, but 1 for Matt
6 ounces of diced chicken
1/4 cup of shredded carrots
1 stalk of chopped celery or 1 chopped scallion
1 tbsp. slivered almonds
1 tbsp. raisins or currants
1 – 2 tsp. curry powder (depending on how much you like)
2 – 3 tbsp. fast mayo https://contemporarycavegirl.wordpress.com/2014/06/02/fast-mayo/
- In a small bowl, combine all the ingredients.
- Do a taste test for seasoning and adjust if needed.
- Add salt and pepper as desired.
You can dig in with a fork or serve it in a lettuce leaf. This is even better after a few hours in the frig as the flavors will meld.