Sometimes that Slow Roasted Chicken is well over 6 pounds and way too much for a family of three. It’s not as savory eaten cold and even eating some for lunch the next day does not use it all. What to do? Make it into a great tasting chicken salad that will please even those picky eaters. This recipe works great for left over white meat that can become a little dry. In my house, they do not like the dark meat, but hidden in the chicken salad they gobble it up!
Curried Chicken Salad
Ingredients
Leftover pieces of white and dark meat chicken (how to make a slow roasted chicken)
2 stalks of organic celery chopped up small (please use organic celery — it’s number two on the dirty dozen list)
2 heaping tablespoons (or more) homemade mayonnaise (how to make mayonnaise)
1 teaspoon mustard
1/4 – 1/2 teaspoon organic curry powder (where to buy spices)
a little fresh or dried parsley
1/2 teaspoon sea salt (where to buy sea salt)
Instructions
- Chop up the pieces of chicken into small chunks
- Combine with the chopped celery
- Add the mayonnaise
- Add the curry and salt
- Mix it all together and garnish with fresh parsley
Serve with:
- Slices of Coconut Flour Bread (see video and recipe)
- Rolled up in Coconut Flour Crepes (see video and recipe)
- On top of a fresh salad
- Plain
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