Curry Chicken Salad with Leftover Rotisserie Chicken
This recipe puts to use leftovers from a rotisserie chicken, fresh herbs, warm curry spices, dried fruit, nuts, and more for a globally inspired spin on the classic chicken that perfect for wraps, sandwiches, lettuce cups or just spooning onto a cracker!
INGREDIENTS - Rotisserie chicken, mayo, lemon, agave, salt, celery, onion, carrot, apples, curry powder, roasted cashews, and unsweetened coconut flakes.
Make ahead of time Make this ahead of time and store it in the fridge or a cooler until you’re ready to use. And bonus, it can be made up to 4 days in advance.
Start by whipping the mayo with curry powder, lemon juice, agave, and salt. Then fold in all of the chopped ingredients, saving the mint for last once everything is well coated and mixed.
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 and store it in reusable jars for single servings.
Mayo-based salads can lose a bit of moisture over time. Keep an extra batch of the curry aioli on hand to stir in or smear on bread or wraps as needed