Curry Chicken Salad
Today I have something a little different for you! Here's a recipe from my blogger friend Paige at Where Latin Meets Lagniappe. Check out her site for incredible inspired by her South Alabama upbringing as well as the flavors she began to explore after meeting her Paraguayan-Floridian husband. All of her recipes have a real "lagniappe" flare (Hi, Paige introduced me to this word and I love it. It means something bonus or extra thrown in.) like King Cake Donuts or New Orleans Style Barbecue Shrimp. A lovely compliment to my Yankee-meets-Korean fare, if I do say so myself!
Find Paige online:
Thank you so much for letting me guest post here, Hillary!
One of the meals I tend to experiment with the least is my lunch. I pack my lunch most days, and to be honest, I’m usually content with a simple bowl of soup and a piece of fruit. But y’all, I’d be lying if I didn’t tell you that I really love a tasty lunch. I mean, what better way to break up the day? And chicken salad is one of my very favorite lunchtime goodies.
I’ve made a pretty traditional chicken salad for as long as I can remember. But this past weekend, I had a fair amount of leftover cooked chicken. As I was putting together my lunch menu for this week, I got a craving for a bit of curry. A little of this, and a spoonful of that later, and I had Curry Chicken Salad, which is now officially my new favorite.
This is a super easy salad to make. First, you’ll need cooked chicken. You can easily use already cooked chicken from the supermarket, or you can cook up your own at home. My family happens to love the cooked rotisserie chicken from our local grocery store. When I bring one home for dinner, we often have leftovers and this chicken salad is the perfect use for those extra bits!
You can eat this immediately after you make it, but if you want to save it for later, make sure you keep it refrigerated. It's great by itself, or on a piece of toasted bread…or even a bed of lettuce. Enjoy this tasty spin on a classic fave.
Curry Chicken Salad
- 1 cup cooked, chopped chicken
- 1/4 cup sliced grapes
- 1 Tbsp mayonnaise
- 1/2 tsp yellow mustard
- 1 Tbsp chopped walnuts
- 1 tsp curry powder
- 1/4 tsp salt
- 1/2 tsp fresh mint leaves, chopped
- pinch pepper
- Combine all ingredients in a medium bowl. Mix until everything is completely combined.
- Garnish with extra mint leaves and serve immediately, or refrigerate until ready to serve.