We periodically roast a chicken on a Sunday (will post that recipe another time). Depending on what time of year it is and how everyone’s health is, I use the leftover chicken to either make my famous chicken soup (famous to my kids) or my favorite curried chicken salad. It also depends on the quantity and type of leftovers!
If we can’t find an organic, cruelty-free, free-wheelin’ chicken, I don’t do the roasting bit and use some type of chicken meat substitute (soy or wheat gluten) to make this yummy salad. Works well either way.
Quantities are totally subjective – it is all dependent on how much chicken you are using. Use your best culinary judgment and do what suits you best!
Cooked Chicken – I usually hand rip into small pieces. I’m fussy about the quality and want every bite to be satisfying without any surprises!
Mayonnaise – enough to moisten, but generally to your personal taste
Red Onion – finely chopped
Celery – finely chopped
Bread & Butter/Sweet Pickles – finely chopped
Curry Powder – to taste
Salt & Pepper – to taste
Mix it all up. Not too complicated . . .
I like to put it on a bed of lettuces and usually dress the greens with either a balsamic vinaigrette or a citrus (usually limey) vinaigrette.
But, it is great on sandwiches too!