Ingredients
- 1/3 cup crumbled bacon (cooked crisp & crumbled)
- 2 large boneless skinless chicken breast halves (pre-cooked & cut in bite-size cubes)
- 2/3 cup mayonnaise (thinned w/1-2 tbsp of milk or heavy cream)
- 3 teaspoons curry powder (more or less to taste)
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/3 cup golden raisins (plumped)
- 1/3 cup chopped red onion
- 1/2 cup chopped celery
- 1 cup grape tomato (or cherry tomatoes, halved)
- 1/2 cup pecan nuts (roughly chopped)
- 4 cups mixed salad greens (or lettuce of choice)
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Drain any excess water from the raisins & pat dry w/paper towel.
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Step 4: In a large salad bowl, toss all ingredients w/dressing (except mixed greens or lettuce) & refrigerate until well-chilled.
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Step 5: 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.
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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
We hope you enjoy this recipe!
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