Curry Chicken Salad
If I had to pick one thing that I would eat for the rest of my life, it would have to be chicken salad. I’ve tried it at just about every restaurant where it’s available, and while I do have my favorites (Apple Cake Tea Room), I’d have to say that nothing compares to a homemade batch. And if you remember my new years resolution list here, then I have to say, I’m doing well with #2 so far! And Yes, I’m well aware it’s not even a week into 2011… but anyway, this particular curry chicken salad recipe is absolutely to-die for!
Curry Chicken Salad:
6 boneless/skinless chicken breast halves
1 1/4 cup mayo
1 tsp salt
1/2 tsp pepper
1/2 cup diced celery
2 tsp curry powder
1/2 cup toasted sliced almonds
1. Boil chicken breast in water until thoroughly cooked. (I added celery leaves and a tsp of chicken granules to the water for a little extra flavor!)
2. After chicken has cooled, pull/shread the chicken into pieces in a large bowl. (I kept my chicken pieces more chunky & you can also choose to slice it into desired sizes).
3. Add mayo, salt, pepper, celery, curry powder, & almonds & mix until thoroughly combined.
4. Eat! Enjoy!