Curry Chicken Salad

Delicious. Serve a scoop on top of green salad.

This chicken salad has crunch and punch. A rainbow assortment of raw vegetables, nuts and raisins pack it full of nutrients and fiber, while curry powder gives it exotic spiciness and added health benefits. All of the spices in curry powders have medicinal uses in herbal and ayurvedic medicine. I make this veggie-heavy recipe with leftovers from a whole roasted chicken. There are so many veggies that a little chicken goes a long way. Naturally raised chickens that live outside, eat what chickens are supposed to eat and aren’t pumped with antibiotics or growth hormones taste best. I serve it in a sandwich or tortilla with plenty of watercress or atop a green salad. Canned tuna and leftover salmon get the same treatment.

Finely chop your favorite crisp vegetables and mix all ingredients. I like:

1/4 onion

1 rib celery

1 carrot

2 radishes

1/4 bell pepper

1/4 cup peas,  snap peas or green beans

1/4 cup chopped walnuts, almonds or cashews

1/4 raisins or dried cranberries

cooked chicken diced, equivalent to one breast, thigh and drumstick, plus back meat

1/4 – 1/2 cup mayonnaise to taste

curry powder to taste (I use about 4 tablespoons)

salt and pepper

dash of apple cider vinegar, if it needs acid

I wished for better bread.

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