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
4cupschicken, cooked, cut into one inch pieces (around 2 rotisserie chickens)
2cupscelery, chopped
2 ½Tbspyellow curry powder, I use Madras curry
½lime, juiced
¼cupmango chutney
1cupmayonnaise
⅔cupgolden raisins
¼cuponions, chopped, soak in ice cold water bath for 30 minutes
Instructions
Chop celery and cut cooked chicken into one inch pieces.
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.