Monday, September 8, 2014

Extraordinary Chicken Salad

I'm sure the tried and true chicken salad recipe has an infinite amount of variations. I developed a recipe that I really like based on the basic recipe and a little curry with a twist.

Read on...

Many chicken salad recipes use chicken breast meat. I used chicken dark meat and roasted the meat on the BBQ until crusty and brown.


  1. Chicken dark meat.
  2. Teaspoon Curry powder.
  3. Salt to taste
  4. Pepper to taste
  5. Two small zucchini, diced finely
  6. One medium sweet onion.
  7. 2 tablespoons Dijion mustard
  8. 1/2 cup mayo
  1. Roste chicken dark meat on the BBQ until tender with a light crust.. Shred with a fork to remove bones and connective tissue.
  2. Combine ingredients in a bowl. If you like curry add a little more.
  3. Refrigerate to let the flavors blend for 1 hour before serving.
I took some of this to work for lunch today and it was amazing,

Note I used zucchini for the crunchy vegetable instead of celery. That was a great substitution.

The dark meat holds up well under grilling temperatures.

I shaved pears thinly and served that as a pear salad on top of the sandwiches.


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