Looking for ways to beat the heat with some no-cook meals? Check out this curried chicken salad. It’s simple to put together using pre-cooked chicken, and really packs a flavor punch! Did you know curry is a seasoning blend? That means you can tweak the seasonings to your liking.
This recipe is a great way to use up leftover chicken from the grill, but you can also use the meat from a rotisserie chicken. I used the leftover meat after making a pot of chicken stock.
INGREDIENTS:
2 Cups cooked chicken, cubed
2 Tbsp mayonnaise
2 Tbsp sour cream
1 Tbsp olive oil
1 tsp lemon juice (approx. ½ lemon)
1 clove garlic, crushed
1 stalk celery, chopped
½ tsp fresh ginger, grated
½ tsp turmeric
½ tsp cumin
½ tsp coriander
¼ tsp cayenne or chili pepper
Pinch fenugreek (optional)
½ tsp kosher or fine sea salt
Fresh oregano, chopped to taste
Pecan pieces (optional)
PREPARATION:
Place all ingredients in a large mixing bowl, and stir until incorporated.
TIP: Place crushed garlic and lemon juice in bowl first, then assemble the remaining ingredients. This will help mellow the garlic.
Serve on bread for a sandwich, scooped on top of a salad, or in a romaine lettuce cup with an extra squeeze of lemon, drizzle of olive oil and fresh cracked pepper.
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