Every weekend I make chicken stock from a rotisserie chicken I nibble on throughout the week, but this past weekend I made the real deal, chicken stock from scratch. That left me with a whole bird's worth of boiled chicken meat that had given up most of its goodness, with just enough flavor and texture left for a chicken salad with an assertive dressing. I make the sauce with Miracle Whip, because I love it, and with hot curry powder, because I love that. Sweet curry powder kicked up with a tiny pinch of cayenne makes a fine substitute, or omit the heat altogether if you wish. Peanuts and raisins are traditional curry garnishes that seem right at home in this dish.
Curried chicken salad with bell pepper, peanuts and raisins
1/2 cup Miracle Whip or mayonnaise
1 Tbsp hot curry powder (or 1 Tbsp sweet curry powder + a pinch of cayenne pepper)
1 Tbsp honey
1 Tbsp rice vinegar
1/4 tsp fresh black pepper
2 cups cubed cooked chicken breast
1/2 large red bell pepper, cut into cubes the same size as the chicken
1/4 cup roasted, unsalted peanuts
1/4 cup golden raisins
2 Tbsp roughly chopped fresh flat-leaf parsley
In a medium bowl, mix Miracle Whip or mayonnaise, curry powder, honey, rice vinegar and black pepper. Taste, and adjust seasoning if needed with more honey or pepper.
Add remaining ingredients, and stir well to combine. Serve atop lettuce leaves, or combine with 2 cups of cooked low-carb pasta for a one-dish meal.
More recipes in The Perfect Pantry:
Curried orzo chicken salad
Chicken salad with mustard sauce and lovage
Spicy Asian grilled chicken and pasta salad
Wild rice and chicken salad
Cucumber and chicken salad with sesame ginger dressing
Other recipes that use these pantry ingredients:
Curry tofu noodle stir-fry, from Sunday Nite Dinner
Crab cakes with lemon garlic aioli, from Kirsten's Recipes
Southwestern cole slaw, from Simply Recipes
Vietnamese carrot pickles, from White on Rice Couple
Honey balsamic bean salad, from 101 Cookbooks
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