Recipe by GODGIFU
"I invented this when I got a sudden craving for chicken curry at 1 AM. It's very easy to make and goes well on crackers."
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salt and pepper to taste
1 (10 ounce) can
chunk chicken, drained
so instead of using canned chicken(which I really don't like) I bought one of those already cooked chickens at the grocery store, took it home & just pulled the meat off it. tasted sooo much better!!
I agree with previous reviews. DO NOT use canned chicken. I doubt I will try this again, but I think if I had used the leftover chicken I had, it would have been better. The sauce would be ok to use for other recipes or to use as a dressing/dip.
I skipped the chili oil and added dried cranberries, green onions, and almonds. Yum!
I am a curry lover! I like to add pistachios and pineapple to this recipe.
May I suggest adding the following, if you have them on hand:
Toasted, sliced almonds
Lemon or lime juice
I love this recipe- I use it as a salad dressing, using crushed chili powder instead of oil- adding walnuts, almonds, or crasins to the mix depending on my mood. Delicious!
i like to add walnuts. i make this alot
I used rotisserie chicken, added 1/4 c toasted almonds and left out the chili oil (didn't have any). Tasted great! I'll be using this recipe often!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Curry Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 249
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