Chicken salad is one of those “kitchen sink” kind of dishes. It’s a chance to use scraps of chicken left over from a weeknight dinner for a hearty weekend lunch. If you have problems with popular brands of mayonnaise like I do, try using mayo made with safflower oil. You can find it at your local health food store. I like the Hain brand.
2 cups or so diced chicken breast (rotisserie chicken leftovers or packaged chicken breasts)
½ to ¾ cup diced celery
curry powder—liberal sprinkling
1/8 to ¼ cup chopped onion
1 tblsp sweet relish
½ cup chopped apple
¼ cup raisins
1 tsp salt
2 tblsp safflower mayonnaise
Sprinkle curry powder over diced chicken
Add remaining ingredients (mayo last) and mix.
Serve over a bed of baby spinach leaves or a bed of your favorite crunchy lettuce