While I originally created this recipe to deal with a whole lot of leftover chicken, you can just as easily bake or poach a chicken breast or two whenever you get a craving for this healthy, hearty salad. I love its contrasting colours and textures and the hint of curry just makes the flavour a bit more interesting, without being overly spicy. It's a great 'clean out the fridge' meal too, because you can dice up all sorts of fruits and vegetables and add them in, if you like. I often serve it on a bed of greens (spinach is a personal favourite) but my family loves it best when tucked into little pita pockets. It's a favourite 'meal-on-the-run' in our house!
Ingredients
½ cup mayonnaise
3 tbsp milk
1 1/2 tsp apple cider vinegar
1 tsp curry powder
¼ tsp each salt and pepper
1 1/2 cups shredded chicken
1 apple, diced
2 stalks celery, diced
1 green onion, minced
½ cup toasted pecans or walnuts
Directions
Combine the mayonnaise, milk, vinegar, curry powder and salt & pepper in a small bowl. Stir vigorously until smooth.
In a medium mixing bowl, combine chicken, apple, celery and green onions.
Pour dressing over the chicken mixture and stir gently until everything is evenly coated with dressing.
Add pecans and stir once more.
Refrigerate for up to 2 hours or serve immediately.
Serves 2; can easily be doubled, tripled or quadrupled!
RELATED: A Recipe For Wendy's-Inspired Chili In The Crockpot!
Printer-friendly version