Curry Chicken Salad
Super simple curried chicken salad. It's best to let rest for a day before service, but you do you.
Ingredients
- 8 ounces chicken thighs, boiled and shredded
- 4 ounces grapes, Midnight Beauty or something you dig
- 4 ounces Miracle Whip
- 4 ounces pecans, chopped
- 1 ounce onion, sweet finely chopped
- 1 ounce celery finely chopped
- 3 grams Curry Powder DO NOT USE "Grandma Indira's secret garam masala". Use the grocery store shit.
- to taste pepper, black, fresh cracked
- to taste salt, kosher
Instructions
- Prep your shredded chicken how you see fit. You need 8 ounces after prep, not raw.
- For the love of all that is holy to you, keep everything cold.
- Chop everything that needs chopping. If your grapes are goodly sized, cut them into 1/8's. Your call.
- Mix everything together, except the curry powder. Use that as a seasoning.
- Add your curry powder. Taste as needed. You may have some leftover. You may not. You do you.
- Chill for at least 30 minutes. Let the flavors mingle. Overnight is better
Notes
OK. This is super simple and entirely open to what you dig. If you want it "currier" add more curry powder. That's up to you.
When I make shredded chicken for this, I make it as dry as possible as the cut grapes will leach moisture into it. Again, your call.
Let's talk about grapes for a second. This recipe is based on the sweetness of your grapes. If they are really, freakishly sweet, use mayo instead of Miracle Whip. If they are "meh", then Miracle Whip.
Nutrition
Serving: 2ouncesCalories: 154kcal
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