It happened again.
You went to the store to buy chicken breasts for your favorite recipe.
It was just you and your friend for dinner though, so you only needed two breasts.
But for some reason, the store insisted only packaging them in threes.
You don't want to throw out the extra one.
But you know if you put it in the freezer, you'll just end up throwing out the freezer-burned thing in a few months, along with the other third breast from the last time you bought chicken.
Now while chicken salad is certainly not a unique concept, this recipe give an old standby a unique spin that will change the way you look at extra chicken.
In addition to the blend of flavors and crunch texture, what I love about this recipe is once again it allows for your own creativity in the kitchen.
Maybe you prefer more mayo, or you hate nuts. Maybe you'd like to try substituting dried apricots for the golden raisins. Or you're allergic to apples, so you want to replace them with chopped celery. It's totally up to you!
So instead of cursing the meat department at your local store, grab a pot of water, bring it to a boil, and throw the breast inside. Boil it until it's cooked through, and then shred it up into small pieces. You have the perfect recipe for a delicious chicken salad, that will have you thanking the meat clerk for his ridiculous three-piece chicken breast packaging.
Until our next meal,
Curry Chicken Salad
- 2 Cups Cooked Shredded Chicken
- 1/4 Cup Mayo
- 2 Tsp Curry Powder
- 1/2 Cup Chopped Granny Smith Apples
- 1/4 Cup Chopped Pecans
- 1/4 Cup Golden Raisins
- Mix the shredded chicken and mayo in a medium bowl.
- Add the curry powder and mix until blended.
- Stir in apples.
- Stir in nuts and raisins.
- Serve alone, on a mound of greens, or in a pita pocket for a tasty lunch treat.
Tip: If you prefer to use fresh chicken over canned, learn how to easily shred cooked chicken by watching the video below!
Have you tried this recipe? Or do you have any questions for me?
I invite you to leave a comment below!