I cannot wait to share this recipe with you!
I had some leftover chicken in my fridge and so I decided to pull it out and make a chicken salad. I have been reading lots of cookbooks lately and the addition of curry to a chicken salad sounded intriguing. So I thought… why not?!
I mixed it together with the curry and then decided it needed something sweet… I usually add grapes, but I was out. I decided I would try pickled beets.
It was divine!
Like… eat out of the container at 9 pm as a snack (ahem-Katie Brabson) kind of divine!
Here it is… Pin it, Print it, Put it on FB and share with all your friends.
It’s the perfect spring/summer meal!
- 1 1/2 c. cooked chicken
- 1/4 c. celery diced (1 stalk)
- 1/4 c. chopped pickled beets
- 1/2 c diced red onion
- 1/2 c Mayo (I use Canola Mayo)
- 1/4 tsp salt
- 1/4-1/2 tsp curry
- pinch of pepper
- Romaine or GF crackers
- Optional: Chopped walnuts
- Mix together all ingredients
- Eat as a chicken salad wrap with Romaine lettuce or on GF crackers or toasted GF bread
Chicken salad is one of my favorite springtime lunches and there are so many ways to make it.
Please share with us your version of chicken salad!
Who knows… you may be our next guest post.
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