Curry Chicken Salad with Leftover Rotisserie Chicken

Simple, quick, pack-in lunches are perfect to have ready whenever the team gets hungry. It makes sure everyone can eat when hungry and clean up is a breeze.

For this curry chicken salad, I used up leftover seasoned rotisserie chicken that tastes amazing with the warm flavors of curry powder. It’s hearty and yet light.


– Chicken  –  GirlCarnivore Over Easy Egg & Everything Blend –  Apple  –  White onion diced –  Celery  –  Shredded carrot –  Green onions –  Cashews –  Dried mango –  Coconut flakes unsweetened – Salt and pepper – Fresh Mint

Make the Dressing: In a bowl, whisk Mayo and curry together. Add lemon juice, and a touch of salt. Stir until combined.

Prep the chicken: In a large bowl, toss the chicken, GirlCarnivore Over Easy spice blend, apple, onion, celery, shredded carrots, cashews, and mangos with the dressing.

Fold in the mint and coconut flakes. Season with salt and pepper as desired.

Store the curry chicken salad in an airtight resealable contrainer in the fridge for at least 2 hours or up to 4 days. Serve over hearty bread as a sandwich or as desired.

The trick for amazing flavor is to then let the chicken salad sit for at least 2 to 4 hours to let the flavors develop. I make this before I even hit the road for the next adventure.

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