This Light & Healthy Curry Chicken Salad is Always a Party Favorite
Many years ago a friend brought her homemade Curry Chicken Salad to my house when we had a party. I fell in love. I asked her for the recipe and she said she didn’t have one. She did give me an ingredient list, but that was all. She also suggested I make basic chicken salad and add some dry curry seasoning, but this is nothing like my normal chicken salad or my Smoky Turkey salad recipe. This has less ingredients and I serve it as an appetizer not on a croissant. You could make a sandwich with this Light & Healthy Curry Chicken Salad if you like, but I prefer it as an appetizer.
Cooking without a recipe
I’ve been making this now for so long that it’s become my recipe. The friend who turned me onto this even said mine is now better than hers. Many friends have asked for the recipe, but I never really had one. So, after people kept asking for it, I finally wrote it down. Don’t get hung up on measuring anything, just eyeball it, taste it and adjust if you need to. This recipe is just a guideline or starting point. Some people like more curry powder, some don’t like onions. How the hell does anyone cook anything savory without onions? I literally have four kinds of onions in my house right now. They are totally worth all the tears because we all know that my sous chef, Pepé is not going to cut them – he’s afraid the tears will harm his wood face. I’m sure he doesn’t even have tear ducts. <insert palm over face here> .
Can I use canned chicken?
You “can” if you want, but please don’t mention me if you do. I tried it once and I hated it. I have never found a good use for canned chicken. Okay, maybe I’m a food snob, but I’m okay with that, and I think we are all worth better ingredients. I still eat canned tuna if it makes you feel better, but I do buy the very highest quality. You are what you eat. I use organic chicken, but you can cheat and use part of a rotisserie chicken, but please… not the can. I’m gonna trust you on this.
Here are some of my other appetizers you might like
Light & Healthy Curry Chicken Salad
- 2 Pounds Chicken Breasts boneless, skinless, chopped and ready to cook (or about 2 cooked and chopped breasts)
- 2 Tablespoons Olive Oil for cooking chicken
- 3/4 Cup Green Onions about 5-6 chopped
- 3/4 Cup Celery chopped
- 5- caesa6 Tablespoons Mayonnaise
- 3 Tablespoons Curry Powder
- Salt and Pepper to Taste
- Cut chicken breasts into small cubes. Heat large skillet on medium high and heat about 2 tablespoons of olive oil. Cook chicken pieces in single layer until done (about 6 minutes). You may need to cook in batches because it’s better not to crowd the chicken while cooking. If you leave it sit in the skillet without moving it around, it will sear a bit and give it a nice color and flavor. Season with salt and pepper while you cook.
- While chicken is cooking, chop it up like you would ground beef. You’ll want smaller pieces so it doesn’t fall of your cracker later. You can also give it a few quick pulses in a food processor or a few batches in a mini chopper after it’s cooked. Remove chicken and let cool. While cooling, cut your green onions and get your other ingredients ready. Mix all together, taste and re-season if needed.
- Now go out there and impress your friends with their new favorite appetizer.