You guys are going to LOVE this recipe!! .... My boyfriend and I went the Keys a few months ago and on our last day we went on this day-long sailboat trip complete with snorkeling, kayaking, and a delicious lunch with a chicken salad that was to die for! After that, I set out on a mission to find a chicken salad recipe that came close to resembling the one we had on that gorgeous, sun-filled day.
It took some mixing and matching but I think I've come really close!
Whether it's on a bagel, a whole wheat wrap, or by itself, I really think you, your family and friends are going to make this recipe one of your favorites!
Curry Chicken Salad
- 1 whole rotisserie chicken, cooked
- 1 cup of mayo* (Hellman's is pretty tasty)
- 1 cup of non-fat plain yogurt
- juice of 1/2 a lemon
- salt and fresh pepper
- 1/3 cup white wine (I used a chardonnay I had opened the day before)
- 1/4 cup Major Grey's chutney (in the bbq sauce area of grocery store)
- 3 tbsp curry powder
- 2 large celery stalks, medium-diced
- 2 scallions, chopped, white and green parts
- 1 to 2 tbsp of fresh dill, chopped (I love dill! I think I put close to 3 tbsp)
- handful of grapes, green or red, cut in halves
- 1 cup of walnuts, roughly chopped
*Although regular mayo is higher in fat, most of it is unsaturated fat and the ingredients are a lot more straight-foward and simple compared to low or fat free mayo which has things like cellulose gel and modified corn starch. Not my cup of tea.
1. Grab the chicken. Remove and discard the skin. Then remove the meat from the bones and cut into large bite-size pieces. Place the pieces in a large bowl and lightly season with salt and pepper. Add the lemon juice and fresh dill and give it a stir to make sure all the pieces are evenly coated. Set aside.
2. In another medium bowl, combine the mayo, yogurt, wine, chutney, curry powder, and about 1/2 tsp of salt. Blend well.
3. Combine the chicken with enough dressing to moisten well. Then add the celery, walnuts, grapes, and scallions and mix well. Refrigerate for at least an hour before serving.