Tuesday, September 11, 2012

curry chicken salad

Your classic chicken salad with a tasty twist. I love chicken. I also love curry. Ergo, I love curry chicken.

1 lb chicken
4 tbsp mayo
1 large handful of grapes, chopped
1/4 cup chopped pecans
1/4 cup chopped celery
1/3 cup craisins
10 chives, minced


1. Boil chicken until cooked. Let cool off in refrigerator in order to make more manageable. Once cooler, shred chicken in a bowl. 

2. Add remainder of ingredients with salt & pepper and stir to coat.

3. Place in tupperware to chill. Spoon onto toast when ready to eat. Will stay in fridge for up to 3 days.
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