Curry Chicken Salad For Two
When I was in living in LA it was a weekend ritual to stop by Urth Caffe, not for celebrity-spotting (although it was always amusing), but for their delicious curry chicken salad. I love this unique twist to another classic…
When I first made this for him, he couldn’t stop talking about it. What a wonderful boyfriend for always making a big deal out of the most simple recipes! That was a year ago. So I can definitely take a hint when he’s practically walking around the apartment carrying a Vegas-like neon sign that’s flashing “I want curry chicken salad!”
I love the versatility of this dish because you can make it into a sandwich, a wrap or you can bypass the carbs and toss it with some field greens. I also make it a day in advance in order for all the flavors to become more cohesive. My rendition of the curry chicken salad is a small portion for two since leftovers are not conducive to our tiny urban refrigerator!
|1||large boneless, skinless chicken breast (cooked and shredded)|
|1||bartlett or anjou pear, peeled and diced|
|1/4||cup dried cranberries|
|1||Tbsp curry powder|
|salt & pepper|
- In a large bowl, mix mayonnaise and curry powder. Add chicken, pears and cranberries. Mix thoroughly (don’t be shy, get in there with your hands!). Season with salt & pepper.
- Refrigerate overnight.