Curried Chicken Salad

Perfect for sandwiches, lettuce wraps, or just eating with a fork over the sink (no shame here). This can be used with leftover roasted chicken, but I prefer to poach the bone on chicken breasts.

Ingredients:

• 2 bone on chicken breasts

• 1/4 cup mayonnaise

• 1/4 cup Greek Yogurt

• 2 celery stalks, finely diced

• 1/2 onion, finely diced

• 2 scallions, sliced

• 1 tbsp yellow mustard

• 1 tsp lemon juice or apple cider vinegar

• 2 tsp turmeric based curry mix

• Optional mix-ins:

  • ¼ cup chopped walnuts or pecans

  • ¼ cup slivered almonds

  • ¼ cup dried cranberries or halved grapes

  • Fresh dill, parsley, or tarragon

  • A pinch of smoked paprika

  • Boiled eggs

    
    

Instructions:

1. Combine mayo, yogurt, celery, onions, scallions, mustard, lemon juice, and curry powder in a bowl and mix to combine.

2. Boil the chicken breasts for 10-12 minutes until it reaches internal temp of 165. Be careful NOT to overboil the chicken, it will be dry and make it much harder to pull from the bones.

3. While the chicken is as hot as your fingers can stand it, pull from bones and shred it.

4. Add the shredded chicken to the bowl and mix with base ingredients until well coated.

5. Chill for at least 30 minutes to let the flavors meld, ideally over night.

6. Mix in halved grapes and almonds, or other preferred mix ins the next day. If you're serving a crowd adding chopped boiled eggs makes it hardier and stretch a bit further!

   
   

Serving Suggestions:

• Spoon it into hollowed-out tomatoes

• Wrap it in butter lettuce or tortilla for a quick lunch.

• Serve alongside crackers or fresh sourdough.

• That's is you're 100% ready to go picnic!