Spicy Curried Chicken Salad

Herbed and Rosemary Crackers served with Spicy Curried Chicken Salad

Herbed and Rosemary Crackers served with Spicy Curried Chicken Salad

This chicken salad is a great relief from the old boring, plain salad.  And you can serve it anyway you want… Great with garden salad or serve it with your favorite crackers and of course as sandwiches!

Note:  If you are short on time… you can buy whole roasted chicken from the grocery store or at Sam’s Club.  You’ll save a dollar or two if you buy it at Sam’s Club.  Or you can also use canned chicken chunks.

The skins of these roasted chicken are great to eat - crunchy, when they first came out of the oven.

The skins of these roasted chicken are great to eat – crunchy, when they first came out of the oven.

Shred or chop roasted chicken...

Shred or chop roasted chicken…

What you  need to make Spicy Salad Dressing...

What you need to make Spicy Salad Dressing…

Make the dressing...

Make the dressing…

Mix the chopped chicken and dressing...

Mix the chopped chicken and dressing…

Serve Spicy Chicken Salad over a bed of garden salad...

Serve Spicy Chicken Salad over a bed of garden salad…

Serve Spicy Curried Chicken Salad with your favorite crackers. These are Herbed and Rosemary Crackers served with Spicy Curried Chicken Salad

Serve Spicy Curried Chicken Salad with your favorite crackers.
These are Herbed and Rosemary Crackers served with Spicy Curried Chicken Salad…

Spicy Curried Chicken Salad

Ingredients:

2 large chicken breasts halves (about 2 pounds) – roasted, skinned, deboned, and chopped

2 stalks celery, chopped

½ of small red onion – diced

2 TBSPs. hot banana pepper rings – chopped

Curried Chicken Salad Dressing:

½ cup mayonnaise

1 TBSP. no sugar added sweet relish

1½ tsps. hot madras curry powder

1 tsp. kosher salt (less if using regular table salt)

¾ tsp. smoked paprika

¼ tsp. cayenne pepper

1 TBSP. spicy brown mustard

½ tsp. hot sauce (optional)

In another bowl, combine dressing ingredients.

Pour curried dressing mixture over the chicken.  Stir to mix until dressing coats the chicken pieces.  Add the chopped celery, red onion and hot banana peppers.  Chill in the refrigerator before serving.

Serve over garden salad, with crackers, and as sandwiches.

Enjoy and Happy Cooking!

Tess

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