If it was up to my wife we would have chicken salad 4 nights a week, it's the one thing she seems not to get tired of eating. It order to keep it from getting old fast, I have tried several different chicken salad recipes. My favorite of these variations is curry chicken salad. I've enjoyed experimenting with chicken salads and have treated it less like a substitute for lunch meat and more like a hearty salad that you eat like a sandwich. I often like to serve slices of fresh apples on chicken salad, in this recipe I went ahead and mixed the apple right in with the other ingredients, providing for a sweet crunch.
One of the great by-products to making this recipe is a great chicken broth/stock (depending how long you boil it). Here is the link to my basic chicken stock recipe . After cooking this chicken breast I was left with four cups of flavorful chicken broth. I used most of it right away to make some basmati rice and I froze the rest in an ice cube tray to use later.
Curry Chicken Salad with Feta Cheese
1 half of boneless, skinless chicken breast- cooked
(if boiling the chicken, let it boil for a minimum of 25 minutes)
1 medium carrot, shredded
1 stalk celery, diced
1/ 4 cup onion- chopped
1/2 teaspoon curry powder
1/3 cup mayonnaise
dash of cayenne pepper
1/4 of a apple, diced
1/4 cup fresh cilantro- chopped
sea salt and black pepper to taste
@2 oz of feta cheese
4 - 6" corn tortilla shells (gluten-free)
• Shred the cooked chicken breast into bite-sized pieces
•Mix the carrot, celery, onion, curry powder, mayonnaise, cayenne pepper, apple, cilantro, salt and pepper together well in a mixing bowl
•Toast the corn tortillas in a pan, oven, or toaster oven for about two minutes on each side until cooked
•Spoon the chicken salad onto the corn tortilla shells, (or onto bread slices) sprinkle with feta cheese, roll up the tortilla like a wrap, and serve!