My father-in-law just happened to drop us off some cherries and grapes the other day. Last time I was at Costco I snagged some canned chicken, mostly on a whim. I’m SO glad I did. I’d rather say that my lunch was all planned, but one thing my mom taught me to do was to shop the kitchen (cabinets, fridge, pantry) and throw something together. I’ve made this before. I hope I haven’t posted it. But oh well.
This is how I made it today. There’s a million and one ways, but I love me some curry in my chicken salad.
Super Easy Curry Chicken Salad
This recipe makes 6 1/2-cup servings (about 200 calories, 5 carbs, 13 grams of fat, and 17 grams of protein)
2 12.5 oz. cans of Costco/Kirkland Chicken, drained (or equal amount of cooked skinless chicken, rotisserie, leftover breasts, etc.)
4 T. mayonnaise (I used regular)
2 oz. roasted almonds (chop them up)
1 cup seedless grapes (cut each grape in half, or smaller if you like)
1 tsp. curry powder (or less, I love curry)
1/4 tsp. garlic powder
dash of salt and pepper
Drain chicken and put in large bowl, breaking the chunks up with a fork so it is shredded. If you are using breasts or regular chicken, take a couple forks or scissors and shred the chicken. Slice grapes and add to the chicken. In smaller bowl, add the mayonnaise and seasonings (curry, garlic, salt and pepper); mix to combine. Dump mayo mix over chicken and grapes; stir. Crush almonds (I put them in a baggie and beat it with the heavy end of a knife). Add nuts to chicken and stir. If you’d like a little more “wetness” in the mix, add a little milk (about 1/4 cup).
Put on toast or top a salad and enjoy!
Notes: You could use any kind of nut with this, they don’t have to be almonds. You could substitute the grapes for dried cranberries, cherries… the list goes on. Add onion, celery, sweet peppers or water chestnuts for some crunch. Maybe even carrots to fill it out more. For a low-carb meal, I make this and fill a half a pepper with it. Delicious.