Sometimes, the easiest dinner for us is to simply roast a chicken and use the leftovers for the next few meals. With just two of us (okay, and the scraps we feed to the dog), a whole chicken can get us pretty far. However, there are times when I want to jazz up my leftovers and get out of the same meal after a day or two. So I took this leftover chicken and made it into Curried Chicken Salad. I'm magical like that.
(if you like curry, you'll love my curried egg salad- yum!)
This is a great recipe because you can easily tailor it to your own tastes. I improvised, using what I know of other curried-salad-things, and just threw in a little of this and a little of that.
Roast chicken, cut into chunks
Approx. 1/4 cup mayo (depending on your tastes)
Mango chutney, optional
Celery, chopped, optional (choptional?)
Instructions: Combine mayo, curry, ginger, salt, pepper, mango chutney and celery in a bowl, adjusting spices until you're happy with it. Throw in chicken and stir to combine. Let the flavors meld for a little while before serving - about an hour in the fridge.