Curried Chicken Salad

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I always start my week with baking/broiling/grilling, or preparing in some fashion, six chicken breasts and I always pick up a rotisserie chicken from the grocery store.  So I am bound to have left over chicken on a regular basis.  This recipe works great with any left over chicken–white or dark meat and is a twist on a typical chicken salad.  I typically eat this over a lettuce salad where my husband would prefer it in a wrap.

Curried Chicken Salad


  • 1/2 Onion (chopped)
  • 2 teaspoons Olive Oil
  • 3 tablespoons Apple Cider Vinegar
  • 2 teaspoons Brown Sugar
  • 2 cups Cooked Chicken (chopped or shredded)
  • 3 tablespoons Mayonnaise
  • 1 teaspoon Curry Powder
  • Salt and Pepper (to taste)


Step 1
Saute the chopped onion in the olive oil until soft.
Step 2
Caramelize the onions by adding the apple cider vinegar and brown sugar. Stir until the onions are light brown and the sugar has dissolved. Set aside to cool.
Step 3
Cut up the left over chicken. This can be breasts that were baked, grilled or broiled or rotisserie chicken--whatever you have! Then add the mayonnaise, curry and the cooled caramelized onions. Add salt and pepper to taste.


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