Tuesday, July 7, 2009

Curried Chicken Salad

This was dinner last night. It's one of my favorite chicken salad recipes.
For the base you'll need:
4C(ish) shredded or chopped roasted chicken--I did 2 whole chickens in the crock pot yesterday:
Thank you, The Guy, for picking all that meat apart for me.
Sorry, back to the ingredients. Depending on how much you love onion(we do not) 1/2 to a whole onion, finely chopped, 2-3tbsp. butter, 1/4C brown sugar, 2-3tbsp. apple cider vinegar.
Can you tell this isn't really a recipe anymore? Not a strict one that I follow to a tee. It's all about smell and taste and appearance when I'm making it.
So, melt your butter in a small skillet.
Add the onion and saute for 5-7 minutes, until soft and starting to brown.
Mix together the brown sugar and vinegar until sugar is dissolved. Add to the onions and stir. Let the mixture simmer for just a minute and then remove from heat and let cool.

For the dressing:
That's about 1/2C of mayo, 2-3tbsp cider vinegar, a bit of salt, and some curry-to taste.
There really is no way to measure the dressing since everyone likes a different consistency and taste. Just use this as a base and taste, taste, taste.
So, put your chicken in a big bowl and add in everything else.
Stir it up and play around with the flavor. I like a strong curry flavor with a healthy dose of vinegar.
It's really tasty on pumpernickel bread. We had it on honey wheat for dinner last night and I ate it right out of the bowl with some sun chips for lunch. Mmmmmm


  1. Whats the purpose of the light mayo with all that butter! LOL. You should have brought me some of this to have with my cheesecake :) Loveya!

  2. The only thing I have is light mayo! And I'm not sharing this stuff. It's too good.