Curried Chicken Salad (Or Sandwich)
February 01, 2015
"This recipe was originally a contest entry. It's an easy-to-fix recipe that is full of flavor, color & texture. It is ideal as a luncheon entree or sandwich filling for snacks, to-go occasions & pot-luck (Time was allowed for ingredient prep, but the chicken is pre-cooked & time does not include time for the mixture to chill under refrigeration). Enjoy!"
- Serving Size: 1 (159.8 g)
- Calories 265.4
- Total Fat - 13.8 g
- Saturated Fat - 2.4 g
- Cholesterol - 46.9 mg
- Sodium - 473.6 mg
- Total Carbohydrate - 19.6 g
- Dietary Fiber - 2.8 g
- Sugars - 7.8 g
- Protein - 17.8 g
- Calcium - 60.3 mg
- Iron - 1.6 mg
- Vitamin C - 9 mg
- Thiamin - 0.1 mg
Put the raisins in a small bowl, add enough water to cover them & set them aside to plump. Cook bacon until crisp, crumble & set aside.
While bacon is cooking, cut pre-cooked chicken breasts into bite-sized cubes & set aside. In a small bowl, combine mayo, curry powder to taste preference, salt & pepper.
Drain any excess water from the raisins & pat dry w/paper towel.
In a large salad bowl, toss all ingredients w/dressing (except mixed greens or lettuce) & refrigerate until well-chilled.
Serve the chicken salad over mixed greens (or lettuce of choice) - OR - Use as sandwich filling for another option. Used as sandwich filling (even generously portioned), you will likely have enough mixture for 8 sandwiches.
NOTE: The chicken salad can be made a day ahead of intent to use & stored under refrigeration in an air-tight container
Tips & Variations
- No special items are required