Curried Chicken Salad
I've been wanting to make this recipe for awhile. I'm not a huge fan of chicken salad but add curry in there and you've got me interested. The original recipe was posted on Tasty Kitchen. It was de-lish today, but I can't wait to try it tomorrow after the flavors have had some time to develop.
- 1 whole Rotisserie Chicken
- 2 stalks Celery
- 3 whole Green Onions
- 1 whole Carrot
- ¼ cups Mango Chutney (or apricot jam)
- ½ cups Mayonnaise
- ½ cups Canned Mandarin Oranges
- 2 teaspoons Curry Powder
Take the meat off the bone of the chicken; chop or shred. Finely chop celery and green onion. Julienne the carrot. You could use a peeler, grater or mandolin slicer. The idea is to get small, thin pieces of carrot. (I grated mine with my microplane)
Combine chicken, veggies and the remaining ingredients in a mixing bowl.
Chill and serve.
**I substituted chopped apples for the Mandarin Oranges and added cumin and more curry powder because I like things spicy**
Mango Chutney is found in the "International" aisle in the grocery store, usually with the Indian food. My jar looked like this: