Every 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
- 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.
- 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.