Curried Chicken Salad
- 2 c. cooked chicken, shredded
- (if you're salvaging chicken from broth, add 2 T. fat skimmed from the broth)
- 1/2 c. curry mayonnaise sauce
- 1/4 c. minced red onion
- 1/4 c. chopped celery
- 1 t. himalayan salt
- Opt: 2 T. minced green apple* plus 1/2 t. lime juice
Mix everything together. Taste and adjust seasoning.
My husband makes this into a traditional sandwich, I prefer to use it as a 'dip' with vegetable dippers.
*A small amount of green apple adds moisture and some tartness. If your chicken is dry (if you salvaged it from making broth, for instance) this addition improves the texture. Toss the green apple with a bit of lime juice to prevent oxidation.
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