You cannot go wrong with this chicken salad. It is the perfect go-to weekday lunch, weekend at the lake/beach sustenance or appetizer.
This Curry Chicken Salad is one those recipes that Julia, my mom, and I have been making for years. Tried and true.
Our recipe can be made Dairy Free if you remove Greek yogurt and add more mayonnaise. It can also be Gluten Free depending on the chicken you use. While it’s very easy to use a rotisserie (most of these cannot be trusted to be completely gluten free unless it specifically says so), you can also use leftover roasted or grilled chicken or you could bake some of your own.
Curry Chicken Salad
1 Rotisserie Chicken, Shredded
2 Tbs Mayonnaise
2 Tbs F Free Plain Greek Yogurt
4 Chopped Green Onions
1/3 c. Chopped Cilantro
Juice of 1/2 Lemon
1/3 c. Chopped Golden Raisins
1/3 c. Shredded, Toasted Coconut
1 Tbs. Curry Powder
1/4 tsp. Salt
1/8 tsp. Cayenne Pepper
Black Pepper
2 Tbs Mango Chutney (optional)
Combine. Refrigerate for two hours before serving.
Excellent served over greens, on pita or tortilla chips, on top of baby romaine leaves, or with crackers, etc. Yum.
Enjoy!!
Adeline Alley 