I love getting the roast chickens at Costco for an quick and easy batch of pho, but sometimes it ends up being too much chicken and I don’t know what to do with the rest of it. The chicken itself can be a little bit bland and dry depending on the day, so I like to use it in other dishes when I can. After rifling through some refrigerator scraps, I found enough to make a *fancier* chicken salad – curry chicken salad!
This curry chicken salad is nicely flavored from the curry powder pre-mix of spices, has crunch from the celery, a little zip from the raw onions, and some sweetness from the apples. It’s perfect between two slices of toasted bread, inside a pita pocket, or on top of some crunchy greens!
Ingredients:
Sour cream & mayo: I find the sour cream to be a little bit lighter since it has a little bit of tanginess to it already. The mayo addition just makes it a little more creamy. Feel free to use all mayo if you like.
Curry powder – ezpz, skip if you don’t want it
Curry Chicken Salad
Ingredients
- 2 cups cooked chicken
- 1/4 cup sour cream
- 2 tbsp mayonnaise
- 1 tsp curry powder
- 1 tsp garlic powder
- 1 celery rib
- 1/2 medium apple
- 1/4 cup diced onion
- salt & pepper
Instructions
- Prep all your ingredients by dicing the cooked chicken into small bite sized pieces. Dice your celery, apple, and onion as well.
- In a bowl, mix together chicken, celery, apple, onion, sour cream, and mayo. Sprinkle in curry powder and garlic powder to ensure no big "clumps" of spices.
- Salt and pepper to taste.
- Mix well and refrigerate at least 1 hour. Enjoy!
More salad-y type things? Try some Pasta Salad or The Work From Home Salad.