Recipe: Curry Chicken Salad

Chicken salad is one of those foods that is as exciting or boring as you choose to make it.  After finding some chicken breasts on sale I decided to make a batch, and the results were great.  I don't really prefer a gloppy mayonnaise chicken salad so while I did use some this is a predominantly dijon based.  Also I did not use the standard celery/pecan mix-ins.  Instead I went with some vegetables that gave the same crunch but added more color and flavor.  Finally, the chicken itself was nicely spiced adding flavor to the whole dish.  I have separated the ingredients and steps into the 3 stages of the cooking/putting together process

For the chicken:
5-6 chicken breasts (you can use less, just reduce the rest of the recipe)
Salt
Pepper
2(+) TBS Garlic Powder
2(+) TBSPaprika
2(+) TBSCurry Powder
2(+) TBS Chili Powder

Veggies:
One bunch green onions, sliced
3/4-1 Cup Matchstick Cut Carrots
3/4ths of a Red Bell Pepper in a small dice

For the Sauce:
5 packs of Mayonnaise from a fast food restaurant
1/2 to 3/4ths cup Dijon Mustard (I eyeballed it so I think this is close)
A pinch of salt, pepper, chili powder, paprika, and curry powder


Lay each chicken breast out and coat with salt, pepper, and the spices.  I would say you use about a tablespoon of each of the garlic powder, paprika, curry powder, and chili powder per one side of all the chicken breasts. They should look something like this:

Heat a pan over high heat with a drizzle of veggie oil in the bottom.  When very hot add in 3 chicken breasts (whatever will easily fit) and cook for 7-8 minutes per side. When cooked remove from pan and let cool on plate while you cook the remaining chicken.  When chicken is cool shred breasts with two forks or cube and set aside.

In a large bowl toss the cooled chicken and the vegetables together. In a smaller bowl mix the sauce and pour over the chicken/vegetable mixture.  Mix with a large spoon until combined.  Serve on bread, in a pita, or over lettuce.

Serves 4-6