I hope everyone is enjoying the weekend! I'm in the midst of my typical Sunday food prep for the week and popping in with a quick and easy recipe that we are loving right now.
Chicken salad has been my go-to lunch lately. I buy a rotisserie chicken from my grocery store on Sunday and make a big batch of chicken salad to enjoy for lunches all week. I usually wrap mine in butter lettuce for a crunchy bite. I love adding whatever fresh vegetables and herbs I have on hand, as well as a little mayo and olive oil. Sometimes I skip the mayo all together and just do olive oil and a little vinegar.
This curried chicken salad is my favorite. My mom has made a similar recipe for years and I always loved when she made it. It's even better leftover! This is the perfect chicken salad to munch on all week long.
Curried Chicken Salad
1 Rotisserie chicken, shredded
handful of mini sweet peppers, diced (or one whole bell pepper)
1/4 yellow onion, finely chopped
3 scallions, thinly sliced
1 can water chestnuts, chopped
3 hearts of palm, sliced
1/3 cup mayonnaise (I use Hellman's made with olive oil)
1 Tbsp. Curry powder, or more if desired
salt and pepper, to taste
Start with the shredded chicken in a large bowl, and mix all other ingredients. Season with salt and pepper. Serve on top of a bed of mixed greens or in butter lettuce as wraps.