Nothing like a cool sandwich on a hot day. It’s a tasty way to use up leftover roasted chicken to boot! I make chicken curry salad all the time and thought you might enjoy it, too. Well, except for my friend Pamela, who hates raisins. 🙂
Not a raisin fan? You could use a similar amount of seedless grapes, quartered. No more trust issues. And we all live happily ever after.
KATTY’S CURRY CHICKEN SALAD
½ pound roasted chicken (leftover, cold) cut in small pieces
half a red bell pepper, diced
1/3 cup pecans, finely chopped
1/3 cup golden raisins, soaked in hot water to plump them (or sub seedless grapes, quartered, if you prefer), then strained
¼ cup mayonnaise
1 tablespoon rice vinegar
¾ teaspoon sugar
¾ teaspoon sesame oil
¾ teaspoon hot curry powder (or whatever curry powder you have is fine, too)
In a medium bowl or pitcher, whisk together dressing ingredients till smooth. Add chicken, pepper, pecans and raisins and stir to blend thoroughly. Enjoy as a sandwich or on top of your favorite greens for a salad.