ADDICTIVE CURRY CHICKEN SALAD

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Tip 1: You can also use breast meat (no skin) from 1-2 pre-roasted Rotisserie Chicken(s)

Tip 2: Double ingredients to make more

Tip 3: Refrigerate when not serving and do not leave exposed in heat (if serving outdoors in the heat, cover and place in a container over ice bowl or covered in a cooler)

Tip 4: Make ahead of time, time spent in the refrigerator will allow the flavors to really get to know one another

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Ingredients

  • Shredded Meat (no skin) from 6-8 baked chicken breasts – (I use bone in and skin on because of the flavor)
  • 1 1/2 cups Mayo (I use Hellman’s)
  • 4 diced granny smith green apples
  • 1 cup raisins
  • 2 cups sliced celery
  • 4 tbsp. curry powder
  • 1 tbsp. ground ginger
  • 4 tbsp. granulated sugar
  • Sea salt (to taste)
  • Ground black pepper (to taste)
  • Granulated garlic (to taste)
  • Box of butter flavored crackers (I use Keebler’s Buttercrisp Toasteds)

Preparation

Step 1

LET’S MAKE THE SHREDDED CHICKEN BREAST MEAT FIRST:

Pre-heat your oven to 400 degrees

Wash your chicken breast

Rub your chicken breast with extra virgin olive oil

Generously season your chicken breast with sea salt, black ground pepper, dried rosemary, dried thyme, paprika and granulated garlic

Spray a baking dish with Pam (or any non-stick spray) and place chicken breast in baking dish skin side up
Bake chicken breast on 400 degrees uncovered for 45 minutes to 1 hour or until cooked through.

When chicken breast is done, remove from oven and spoon some of the juice it produced over the chicken and allow chicken to rest 15 – 20 minutes before shredding meat

NOW LET’S GET TO THE CURRY CHICKEN SALAD:

Add all ingredients to a bowl and gently fold together
ENJOY, ENJOY, ENJOY!!!


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