Curried Chicken Salad with Bell Pepper, Peanuts and Raisins

Curried Chicken Salad with Bell Pepper, Peanuts and RaisinsEvery weekend I make chicken stock from a rotisserie chicken I nibble on throughout the week, but this past weekend I made the real deal, chicken stock from scratch. That left me with a whole bird’s worth of boiled chicken meat that had given up most of its goodness, with just enough flavor and texture left for a chicken salad with an assertive dressing. I make the sauce with Miracle Whip, because I love it, and with hot curry powder, because I love that. Sweet curry powder kicked up with a tiny pinch of cayenne makes a fine substitute, or omit the heat altogether if you wish. Peanuts and raisins are traditional curry garnishes that seem right at home in this dish.
From the pantry, you’ll need: Miracle Whip or mayonnaise, hot curry powder, honey, rice vinegar, black pepper, roasted unsalted peanuts, raisins.

Recipe: Curried Chicken Salad with Bell Pepper, Peanuts and Raisins


  • 1/2 cup Miracle Whip or mayonnaise
  • 1 Tbsp hot curry powder (or 1 Tbsp sweet curry powder + a pinch of cayenne pepper)
  • 1 Tbsp honey
  • 1 Tbsp rice vinegar
  • 1/4 tsp fresh black pepper
  • 2 cups cubed cooked chicken breast
  • 1/2 large red bell pepper, cut into cubes the same size as the chicken
  • 1/4 cup roasted, unsalted peanuts
  • 1/4 cup golden raisins
  • 2 Tbsp roughly chopped fresh flat-leaf parsley


  1. In a medium bowl, mix Miracle Whip or mayonnaise, curry powder, honey, rice vinegar and black pepper. Taste, and adjust seasoning if needed with more honey or pepper.
  2. Add remaining ingredients, and stir well to combine. Serve atop lettuce leaves, or combine with 2 cups of cooked low-carb pasta for a one-dish meal.

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