When spring turns to summer, all I want is cold salads for lunch – like our super yummy Chicken Curry Salad!
I like to roast a chicken for dinner one night. Afterwards I’ll remove the extra meat and make it into a salad for lunch the next day. I also put the bones in my crockpot overnight to make broth. Click here to find roasted chicken and broth recipe. In the summer I usually freeze the broth to stock up for fall, when I’m craving soups!
I have several chicken salad recipes, but this one has a fun twist with the curry flavor and cranberries. It’s delicious served by itself or on a bed of greens.
CHICKEN CURRY SALAD
1/2 cup mayonnaise (page 77 of Eating Pure in a Processed Foods World®)
1 teaspoon sea salt
1/4 teaspoon pepper
1-1/2 tablespoons curry powder
4 cups shredded cooked chicken
1/2 cup dried cranberries
1/2 cup cashews
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 cup chopped onion
In a large bowl, mix together mayonnaise, salt, pepper and curry. Add remaining ingredients. Refrigerate 2 to 3 hours to blend flavors.