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Author Notes: Adapted from my mother's recipe, she originally called for poaching and seasoning chicken breasts. By using a whole roasted chicken, it adds flavor and depth you can't get without dark meat. This chicken salad is easy enough to throw together for a summer picnic or party, and adaptable to whatever you might have on hand in your kitchen. —Slimfender
- 1 whole roasted chicken, deboned and shredded into bite-sized pieces. Feel free to include some skin.
- 1/4 cup raw almonds, walnuts, or pecans, roughly chopped
- 1/3 cup cucumber or zucchini, chopped
- 1/4 cup celery, chopped
- 1/3 cup crisp apple or grapes, chopped, OR whole rasins
- 1/3 cup mayonnaise, greek yogurt, or a combination of the two
- 1 teaspoon whole grain mustard
- 1 teaspoon major grey's chutney, optional
- 1 teaspoon madras curry powder, or more to taste
- 3-4 tablespoons fresh herbs, finely chopped. I normally use cilantro, parsley, green onion, and celery leaf
- 1/2 tablespoon jalapeño, seeded and minced, optional
- sea or kosher salt, to taste
- 1/2 tablespoon olive oil
- 2-3 tablespoons lime juice
- Preheat oven or toaster oven to 325. Spread chopped nuts onto a rimmed baking sheet and bake for 15-20 minutes or until golden and fragrant. Set aside.
- Toss fruit and veggie pieces with lime juice and jalapeño, let sit for about 5 minutes.
- Heat olive oil on medium low in a small pan and add curry. Stir until fragrant, less than a minute. In a clean dish, incorporate well with mayo/yogurt, mustard, and chutney. Set aside.
- In a large bowl, mix shredded chicken with the fruit and veggie mixture, then stir in curried mayo mixture.
- Sprinkle herbs, salt and pepper to taste, and toasted nuts, and gently fold in until well incorporated.
- Let entire mixture sit for one hour, or overnight if you want it to get really yummy (my mom's word). Serve in lettuce bowls, on hearty bread, in a pita pocket, on a bed of greens, or with a sturdy cracker.