If it was up to my wife we would have chicken salad 4 nights a week, it's the one thing she seems not to get tired of eating. It order to keep it from getting old fast, I have tried several different chicken salad recipes. My favorite of these variations is curry chicken salad. I've enjoyed experimenting with chicken salads and have treated it less like a substitute for lunch meat and more like a hearty salad that you eat like a sandwich. I often like to serve slices of fresh apples on chicken salad, in this recipe I went ahead and mixed the apple right in with the other ingredients, providing for a sweet crunch.
One of the great by-products to making this recipe is a great chicken broth/stock (depending how long you boil it). Here is the link to my basic chicken stock recipe. After cooking this chicken breast I was left with four cups of flavorful chicken broth. I used most of it right away to make some basmati rice and I froze the rest in an ice cube tray to use later.
Curry Chicken Salad with Feta Cheese
1 half of boneless, skinless chicken breast- cooked
(if boiling the chicken, let it boil for a minimum of 25 minutes)
1 medium carrot, shredded
1 stalk celery, diced
1/ 4 cup onion- chopped
1/2 teaspoon curry powder
1/3 cup mayonnaise
dash of cayenne pepper
1/4 of a apple, diced
1/4 cup fresh cilantro- chopped
sea salt and black pepper to taste
@2 oz of feta cheese
4 - 6" corn tortilla shells (gluten-free)
• Shred the cooked chicken breast into bite-sized pieces
• Mix the carrot, celery, onion, curry powder, mayonnaise, cayenne pepper, apple, cilantro, salt and pepper together well in a mixing bowl
• Toast the corn tortillas in a pan, oven, or toaster oven for about two minutes on each side until cooked
• Spoon the chicken salad onto the corn tortilla shells, (or onto bread slices) sprinkle with feta cheese, roll up the tortilla like a wrap, and serve!