New Lily

Curry Rotisserie Chicken Salad

chickenMy five-year old and I came up with this quick chicken salad recipe by adding whatever veggies I had available to a rotisserie chicken. I usually don’t buy this kind of chicken because, with a big family, it never seems to be enough (except Costco has large ones). However, we made it work! You can use plenty of other kinds of veggies.

1 store-bought rotisserie chicken
4-5 tablespoons mayonnaise
4 stalks of celery
2 carrots
1 cucumber
2 scallions
2 Gala apples
4 pickles
garlic salt
ground pepper
3 tsp. curry powder

Cool the chicken. Tear off most of the meat (skin too) into a bowl. Chop the celery, carrots, and pickles into tiny pieces, and add to the chicken. Cut up scallions, and add to chicken mixture. Peel the apples and cucumbers and chop up into small pieces. Add to chicken mixture. Mix the mayo, salt, pepper, and curry powder into the chicken mixture and fold until well blended. Refrigerate and serve with whole wheat bread as sandwiches or with Romaine lettuce as a salad. We served it with cantaloupe and a hearty 7-grain bread on the side. Yum!

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