Chicken salad is somewhat of a luxury for me. I say that mostly because it’s not often that I have cooked chicken that’s leftover/needing to be used. Sometimes I’ll buy a rotisserie chicken just so I’ll have some chicken on hand to make chicken salad. Because let’s face it, how often do you actually plan ahead enough that you know you want to make chicken salad and you make the chicken the day before. Store-bought rotisserie chicken is just perfect for this!
The other thing about chicken salad is that you can put anything in it. It’s kind of like a blank canvas. Just add whatever feels right and whatever you think would taste good together. I always add something a little sweet and something a little crunchy to mine. I threw together this curried chicken salad sandwich for lunch the other day. And it was right. All right.
Throw all ingredients together in a bowl. Cooked chicken, diced raw onion, dried cranberries, sliced almonds, mayonnaise and curry powder.
Mix to combine. It’s not the prettiest.
But it tastes good. I ate it in a split top hot dog bun that I toasted in some salted butter. Delicious!
1 cup cooked, diced chicken (store bought rotisserie or roast at home)
1/4 cup diced raw onion
2 Tablespoons dried cranberries (more or less)
1/4 cup sliced almonds
1/2 cup mayonnaise
1 teaspoon curry powder (more or less depending on how much curry flavor you like)
Mix all ingredients together in a bowl. Serve in a toasted bun or with sliced bread.