Curried Chicken Salad

Chicken Salad: a staple in the South and one that reminds me of lazy summer picnics laid out on a gingham blanket under an oak tree. Whether served over a bed of mixed greens for lunch, in between slices of crusty bread, or slathered on croissants for a fancy party; Everyone has their own favorite recipe and way to eat it.

My curried chicken salad recipe is one that I developed for our household. I wanted a chicken salad that varied from than the ones you could buy in the store and had a bit of pizzazz. The curry powder lends to a rich, sweet flavor which is balanced by the crunch and acidity of the onions and the chewy sweet & tangy bits of the Craisins. I love that you can make a big batch and keep it on hand for a number of easy meals & snacks. It’s easy-to-make, versatile and packed with protein. We love it so much we’ve even eaten it for breakfast. And, as many cold salads do: it gets better after sitting in the fridge overnight.

Recipe

• 1 Rotisserie Chicken: broken down and chopped into bite sized pieces
• 3/4 Cup Mayonnaise
• 3 TBS Plain Greek Yogurt
• 1/2 TBS Agave Nectar
• 2 TBS Curry Powder
• 1/2 tsp. Onion Powder

• 1 Cup minced Sweet Onion
• 1 Cup minced Colored Peppers
• 1 Cup minced Celery
• 3/4 Cup Craisins: coarsely chopped
• Salt and Pepper to taste (1/2 tsp. +)

In a large bowl: mix the chopped chicken, peppers, celery, onion, and Craisins together. In a small bowl whisk together the Mayonnaise, yogurt, spices, and Agave. Pour Mayonnaise mixture over your chicken mixture and combine well. Store in a lidded refrigerator container for up to 5 days.

Enjoy!