Curried Chicken Salad
I make amazing curried chicken salad! I love it.
It's wonderful stuffed in pita pockets, scooped out on a pile of lettuce for a salad, stuffed in a whole wheat tortilla wrap or even served at a party as an appetizer in puff pastry cups or as a dip. It's versatile.

When I serve it as a salad, I like to add chopped green apples on the side and sometimes red bell pepper.

Curried Chicken Salad
1 rotisserie chicken
2/3 cup sliced green grapes
2 tablespoons chopped cilantro
1/3 cup chopped red onion
2 stalks celery
1/3 cup shredded sweetened coconut
1/2 cup dried cranberries
1 1/4 cups mayonnaise
1 cup Light Miracle Whip
1 1/2 teaspoons curry powder (or to taste)
salt and pepper to taste


De-skin and de-bone your chicken. I save the skin and bones for stock. You can freeze them for that if you don't plan to make stock any time soon. Then tear all the meat off the bird and chop it. I use everything, down to the wings.

Place in a bowl. Take about 20 grapes and slice them in thirds. Add the grapes to the chicken. Chop cilantro, red onion and celery and add it. Top with shredded coconut and dried cranberries.

In another bowl, mix mayo and Light Miracle Whip. Stir in curry powder and add a little salt and pepper. I use 1 1/2 teaspoons but if you have a poor quality curry powder, you may need as much as a tablespoon. Taste as you go so you don't ruin it.


Then stir mayo mixture into chicken mixture. Cover and refrigerate an hour before serving to let the flavors marry.
This chicken salad is so creamy and delicious! If you have a better recipe, please post it. I want to try it.