When I started this blog, I promised myself that I’d make posts on a regular basis but the past few weeks have been a little insane to say the least, hence nothing new until now. Busy life = easy recipe.
This curry chicken salad is a great August meal. It’s easy to pull together and has a lot of different textures which when mixed with curry gives a new twist on the same old chicken salad recipe we always rely on.
1 rotisserie chicken, skin and meat removed from bones and chopped
3 stalks celery, chopped
3 scallions, chopped
¾ cup Cranraisins
½ cup light mayonnaise
1 ½ tsp curry powder
½ cup slivered almonds, toasted
Combine the mayonnaise and curry powder in a bowl and let it rest in the refrigerator. Prepare the chicken, celery, scallions and Cranraisins and mix them in a bowl. Add the mayonnaise mixture a little at a time until you have the desired texture you want. Mix in the almonds, then refrigerate.
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