Curried Chicken Salad

I love to roast a chicken every once in a while – it is so easy and delicious and it also provides leftover meat to make chicken salad the next day. Bonus!

B.C. (before children) I used to buy a rotisserie chicken on Sunday night from the Star Market in lovely Allston, Massachusetts, take it home, rip it apart, and make enough chicken salad to last a couple of days. Alas, those days are long gone! When I make chicken salad now, I have to do so very, very quietly so as not to attract too much attention from the little people. If we are lucky, my husband and I can eat it all before the kids hear us… that doesn’t happen too often.

Chicken salad is so versatile! First of all it is naturally gluten free and involves just a few ingredients. This is simple enough for an afternoon snack but nice enough to serve for lunch with friends. You can even make it with just a little bit of mayo if you want to keep it super simple. I enjoy adding a few other ingredients to spice it up and this week I decided to make a curried chicken salad. My kids have been on a big raisin kick recently so I have been snacking on them as well. Why not put raisins into a chicken salad?

Ingredients: 


Leftover cooked chicken, chopped
2 stalks celery, finely chopped
1/2 vidalia onion or red onion, thinly sliced
1/4 cup (or less) mayonnaise
Kosher Salt
1 to 2 teaspoons curry powder
1/2 cup raisins

Directions:

For this chicken salad, I cut up all the chicken that was left over from my delicious roaster chicken from C-Saw Hill Farm and set it aside in a big bowl. I thinly sliced and then chopped about 1/2 of a small vidalia onion and 2 stalks of celery. I added the onion and the celery to the bowl of chicken and lightly tossed the ingredients together. I then added a large tablespoon of mayonnaise (I don’t like too much mayo on my chicken salad) and then gave it a stir until the chicken, celery, and onion were evenly coated with the mayonnaise. After combining these first ingredients with the mayo, I added some kosher salt and about 1 to 2 teaspoons of curry powder. Gently stir and then add in a generous handful (or more) of raisins.

Serve as a sandwich, on a pretty bed of lettuce or, if you are like me, just eat it right out of the bowl! Enjoy!

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