Coronation Chicken Curry Salad

Prep Time: 30

Total Time: 30

Servings:

A quick and flavorful curry chicken salad made with cubed rotisserie chicken, mango chutney, and Vietnamese curry powder. Perfectly served on toasted sourdough for an easy, addicting lunch ready in five minutes.

Ingredients

4 cups chicken, cooked, cut into one inch cubes (around 2 rotisserie chickens)
2 cups celery, chopped
2 ½ Tbsp yellow curry powder, I use Madras curry
½ lime, juiced
¼ cup mango chutney
1 cup mayonnaise
⅔ cup golden raisins
¼ cup onions, chopped, soak in ice cold water bath for 30 minutes

Instructions

Chop celery and cut cooked chicken into one inch cubes.
In a large bowl, add curry powder, lime juice, mango chutney and mayonnaise and mix well.
Then add remaining ingredients and gently stir together.
Ideally, it’s best to let it sit in the fridge for at least 30 minutes, if not longer, so the flavors can blend together.
Serve on sourdough bread or over a bed of mix greens.
NOTE: If your rotisserie chicken isn’t seasoned enough, then add salt as needed after mixing the chicken curry salad together.

Nutrition