Curry Chicken Salad

Ingredients:

1 store-bought Rotisserie Chicken

1/2 - 1 cup Mayonnaise

1/2 tsp - 1 tsp Curry Powder

1 cup Red Grapes, halved

1/2 cup sliced Almonds

Salt and Pepper, to taste

Instructions:

1. Toast the sliced almonds for 5-10 in a 350°F oven.

2. Pull the meat from the rotisserie chicken and shred or chop into bite-sized pieces.

3. Add the chicken, grapes, and almonds to a large bowl.

4. The amount of mayonnaise and curry powder offer a range because the amount depends on the size of your rotisserie chicken. I recommend starting with 1/2 cup of mayonnaise and 1/2 tsp of curry powder and adjust from there. Mix together mayonnaise, curry powder, salt, and pepper. Add a tablespoon or two of water to thin the sauce. You can add more or less curry powder, depending on your preference.

5. Pour sauce over the salad ingredients and mix to combine. Taste and adjust salt, as necessary.

You can also toast the almonds in a dry pan over low heat, but I find I’m less prone to burn them in the oven.

My rotisserie chicken was very small, so this ended up close to a 1:1:1 ratio. I loved it, but my husband wanted more chicken.

I used 1/2 cup mayonnaise and 1 tsp curry powder, I really like the curry powder.

At this point, give it a taste and adjust, as necessary. As I mentioned, I had a very small chicken so 1/2 cup was just right.