recipe: Blueberry Curry Chicken Salad

blueberry curry chicken salad

[I promise this is more appetizing than the awful picture shows.]

This is one of those recipes that I invented back in my single days and has manifested itself in various forms over the years. I’ve adapted it quite a bit to meet the not-picky-but-has-certain-preferences palate of my husband. Mayonnaise [he loves] has been added; almonds and celery have been omitted [but, if you’re so inclined, I think they are awesome in this].

This would be great for a ladies luncheon or a light dinner. Although it’s best when first made, it does keep fairly well for a few days, so make up a batch and snack on it throughout the week.

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Blueberry Curry Chicken Salad

Ingredients

2 cups cooked, shredded chicken

3/4 cup blueberries

1/3 cup mayonnaise*

1/3 cup Greek yogurt*

1 teaspoon curry powder

1/2 teaspoon garlic powder

salt and pepper to taste

1/4 cup slivered almonds [optional]

1/4 cup chopped celery [optional]

Method

1. Whisk together mayo, yogurt, curry, garlic, salt, and pepper. Taste. Adjust seasonings. Depending upon your palate and the strength of your curry, you may need to add more garlic and/or curry.

2. Mix in the chicken, blueberries, and optional ingredients.

3. Serve on its own, over greens, as a sandwich, or on pita bread with spinach [as we are so inclined].

* Note: you could easily use 2/3 cup yogurt (and no mayo), if you have taste buds like single-Sarah. 

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4 thoughts on “recipe: Blueberry Curry Chicken Salad

  1. Pingback: meal plan: week of July 15 | sarahunfiltered

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