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Curry-in-a-Hurry Rotisserie Chicken Salad

Curry-in-a-Hurry Rotisserie Chicken Salad
PREP TIME
20 min
YIELDS
4 servings

Use diced rotisserie chicken to make a simple curried salad.

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Ingredients

1
lb(s) rotisserie chicken meat, skinned, boned and diced
3
ribs celery, chopped
1
cup seedless red grapes, halved
½
cup shredded carrot, a couple of handfuls
4
scallions, chopped on an angle
1
cup plain yogurt
2
Tbsp curry powder or 2 rounded tsp mild curry paste
Salt and pepper
8
oz mixed baby greens
2
Tbsp mango chutney, found on condiment aisle, plus some to pass at table
1
Tbsp rice wine or white vinegar, eyeball it
3
Tbsp vegetable, canola or safflower oil, eyeball it
¼
cup (2 oz) sliced smoked almonds
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Directions

Step 1

Combine meat, celery, red grapes, carrot and scallions. Add yogurt and curry to the salad and toss to evenly distribute the curry. Season the salad with salt and pepper, to your taste.

Step 2

To dress the greens, add salad to a bowl. In a second bowl, combine chutney and vinegar. Whisk in oil. Drizzle dressing over greens and toss.

Step 3

To assemble, pile dressed greens on a plate. Using an ice cream scoop, place 2 scoops of chicken salad on greens. Garnish with toasted almonds.

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