One of my favorite things about this easy Curry Chicken Salad sandwich is that it’s a great way to use leftover rotisserie chicken.
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I went looking for recipes one day when I was trying to figure out what to do with my leftover Costco rotisserie chicken. I stumbled across some versions of a curry chicken salad. It sounded good so I gave it a try. Over the years I have modified the recipe to make it just how I like it and with ingredients I can usually have on hand except 1 that I have to keep stocked.
This Curry Chicken Salad recipe is great in a sandwich, by itself on the plate or even in a lettuce wrap. You can make it spicier if you prefer by adding some cayenne pepper and more curry powder.
Tools for Cooking
Here are some suggestions of items you could use when making this.
- About 1/2 of a Rotisserie Chicken or about 3-4 cups of shredded or cubed cooked chicken
- 1 1/2 cups good mayonnaise
- 1/4 cup mango chutney (Major Grey’s)
- 3 tablespoons curry powder
- 1/4 teaspoon kosher salt
- 1 cup medium diced celery
- 1/4 cup of raisins or dried cranberries
- Shred or cube the chicken and set aside
- In a large mixing bowl, mix together the mayo, chutney, curry powder and salt. For a really smooth mixture you can put it into a food processor but if you like it a little chunky then just mix until combined.
- Combine the chicken with the dressing and make sure it is still moist. Don’t add too much chicken that it ends up dry.
- Add the celery and the raisins/dried cranberries.
- Refrigerate the curry chicken salad for a few hours to allow the flavors to combine.
- Scoop the curry chicken salad onto a roll or croissant for an amazingly delicious meal
Another easy meal is my Turkey Tacos which is great for a weeknight.