I’ll be honest. It never would have occurred to me to make a chicken salad with curry. Then a couple of years ago the Sprouts near my office had a curry chicken salad when I was in for lunch. The lovely golden color intrigued me, so I decided to give it a try. It was a surprisingly excellent choice, but theirs needed a little more heat, so I decided to give making my own recipe a go. The first time I made it my middle schooler tried it with a lot of skepticism — and loved it!
The celery and red bell pepper are both (as veggies go) a tiny bit sweet and crunchy, and they blend nicely with the warm flavors of the curry and turmeric. Throw in cayenne pepper, or don’t depending on your spice preference, and you’ve got this beautiful curry chicken salad to share — or keep all to yourself.
This can be served on its own, but my favorite way to serve it is on a Hawaiian sweet roll as a sandwich. It’s good on Flat Out Bread too for a healthier option, or, hey, my pre-schooler insists upon eating his chicken salads on crackers! My philosophy there as long as this picky kid is eating? “You do you, buddy!” ~Robin
- 2 c. shredded rotisserie chicken breast (about 7.5 oz.)
- 2 eggs
- ½ c. light mayo
- ⅓ c. diced red bell pepper
- ⅓ c. diced celery
- 1 tsp. curry powder
- ¼ tsp. ground turmeric
- ⅛ – ¼ of cayenne pepper, optional (depending on spice preference)
- Put 2 eggs on to boil (be sure to set a timer so you don’t forget about them as you prep other items).
- Wash, then dice the bell pepper and celery; set aside.
- Shred 2 cups of rotisserie chicken breast into a medium sized bowl.
- Add light mayo to chicken and mix thoroughly.
- Once eggs are boiled, peeled, and cooled, chop and add them to the mixture.
- Add curry and turmeric.
- Add cayenne pepper if you wish.
- Stir spices in well.
- Gently mix in celery and bell pepper
WW Freestyle Info: This recipe makes about four filling half-cup servings at 3 points each. Point total does not include bread — or crackers.