| I LOVE a good curried chicken salad. Thankfully, it's also so easy to whip up, too! The only real pickle of the whole ordeal is the actual chicken, itself.|
When I was younger, I worked in an upscale deli for about a year. We had one of those big rotisserie roasters along the back wall (great for your rump on a cold winter's day!). We'd roast chickens all day long, but ... at the end of the night, there were always a few left over. Those would get picked clean, the meat cut and chilled, then tossed into soups and various salads ... one of my favorite being this style, right here!
To this day, I still go buy those very same deli style roasted chickens and usually eat half, then pick the other half and toss it into pasta, soups and ... this recipe ... right here! Skin, dark meat, the "oysters" and all. (point being ... leftoever chicken around my house is ALWAYS a good thing!) It's yum!
You could just take 4 chicken breasts and/or thighs, coat them with a little olive oil, salt and pepper, roast them at about 400 degrees until done (about 15 minutes, with an internal temperature of 165 F). Let them cool and then cut them up. That's another way to get the chicken. You could also used canned!
I usually eat this in a lettuce leaf, like a wrap or taco, but you could also use some form of low-carb bread or pita, if your way of eating allows it.
Finally ... I do add some raisins in this recipe. "GASP!!!", you might say to yourself. "HOW COULD HE?!?! Aren't these evil little varmits basically little concentrated black sugar nibs?!" Well, it's not that many, and they're chopped up, so ... they more evenly distribute throughout the salad. In my mind ... little bits of sweet are integral to the curried chicken salad experience. It's just a touch, not enough to have any kind of major impact on your blood sugars, but ... that sweet little touch makes all the difference!
Note: If your way of eating allows it, you can double the raisins and even toss some diced apple into this. YUM!