Curry Chicken Salad
INGREDIENTS
-2 to 3 lbs chicken thighs and drumsticks
-1/2 large white onion, diced
-3 ribs celery, diced fine
-1 1/2 cups dried cranberries
-1/2 cup greek yogurt
-1/2 cup mayonnaise
-2 Tbsp curry powder
-1 1/2 Tbsp honey
salt and pepper to taste
PROCEDURE
-Put chicken in a pot and cover with water. Add salt and a pepper and bring water to a boil. Once boiling, cover and simmer for 20 minutes or until cooked through. Drain water and let chicken cool before removing skin and bones. Shred or dice and set aside in a bowl.
-While chicken is cooking, dice onion and celery. Add
cranberries and set aside.
-In a smaller bowl combine yogurt, mayo, curry powder
and honey. Mix and taste - add salt and pepper as
needed and set in the fridge to chill.
-Once chicken is done, add it to the cranberry mixture and stir in curry sauce. Let chill in the fridge for 2 hours before serving.
Tags: chicken salad, chicken recipe, cheap recipe, summer salad recipe, summer recipe, chicken curry, curry chicken salad