CURRIED CHICKEN SALADIngredients:
1 - chicken breast, cooked and cut into medium chunks
seasoning (chicken breast I cooked was 6.5 oz)
McCormick Grill Mates Montreal Chicken Seasoning
1 stalk of celery (roughly 8"), diced
1/4 cup green onions, sliced
12 seedless red grapes, quartered
1/2 teaspoon, McCormick Indian Curry Powder (mild)
1/4 cup light mayonnaise
2 T lightly toasted pecan pieces (optional)
Makes: 12 oz of chicken salad
(4 - 3oz sandwiches or 2 - 6oz sandwiches)
Recipe can easily be doubled to make 24 oz of salad.
Lightly season chicken breast with Montreal chicken seasoning. Cook chicken breasts as desired (stovetop or panini grill or pan cook). I grill my chicken on the panini. Super easy!
Let chicken cool while you prepare other ingredients. Dice celery into small pieces. Slice green onion and quarter grapes. Place celery, onion, and grapes into large bowl. Lightly toast pecan pieces (set aside).
Cut cooked chicken into medium chunks then roughly chop with hand chopper on cutting board. You will need to chop 2-3 bunches at a time. Place chopped chicken into large bowl and stir to combine with other ingredients.
Sprinkle 1/4 teaspoon curry seasoning into chicken mixture. Stir to combine. Add the other 1/4 teaspoon of curry seasoning then stir again. Add 1/4 cup of light mayonnaise; stir to blend. Add toasted pecans, if desired.
Ready to dig in? This curried chicken salad is delicious on it's own if you are avoiding carbs. It's equally delicious on a croissant or as a wrap. I chose small croissants for my lunch.