Picnic Curry Chicken Salad
Servings: 6
Ingredients
- ½ teaspoon thyme
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon parsley
- 2 chicken breasts boneless, skinless
- ¼ c lemon juice
- ½ c mayonnaise
- 2 teaspoon curry powder
- 1 Tb honey
- 1 Tb water
- 1 pinch salt
- 1 apple sweet, red
- 1 stalk celery
- ½ c raisins
For Serving
- rolls, wraps or lettuce leaves
Instructions
- To begin, you’ll need some cooked chicken. We want to give this chicken some flavor before it even goes into the salad.
- In a small dish, combine the thyme, black pepper, sea salt, and parsley.
- Place the chicken breasts in a zip-lock bag. Add in the seasoning along with the lemon juice. Seal the bag closed. “Squish” the contents of the bag around to coat all of the chicken with the lemon juice and seasonings. Refrigerate this for an hour.
- To cook the chicken you can broil or grill it. Cook it for 6-7 minutes on each side, or until it is cooked through. Allow it to cool to room temperature.
- In a bowl, combine the mayonnaise, curry powder, honey, and pinch of salt. Set this aside for the moment.
- Dice the chicken into ¾ inch pieces or shred it with two forks. Dice a sweet apple and a stalk of celery.
- Combine the chicken, apple, celery, and a half cup of raisins in a mixing bowl.
- Add the dressing to the mixture and stir it all together.
- Store this covered in the refrigerator until you are ready to serve it.
- Enjoy as you wish!
See This Recipe:
https://cosmopolitancornbread.com/picnic-curry-chicken-salad/Nutrition
Serving: 1c | Calories: 316kcal | Carbohydrates: 28g | Protein: 15g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Cholesterol: 42mg | Sodium: 455mg | Fiber: 3g | Sugar: 14g
