Who knew curry chicken salad could be so easy? Browned chicken, veggies and curry mayo mixed together in a bowl. Done.
Finding proteins to put in the kids’ lunchboxes is sometimes a pain in the patoot. Especially as a longtime vegetarian, I struggle with ideas for meaty things that will taste great cold. Well, because, I struggle with meaty things that taste great at all. But, you know, learning and all that.
So, when the kids and I came across a veggie-heavy chicken salad in their Princess Cookbook, I decided we could double the veggies, add some curry powder and see if we might actually come up with something tasty. And we did!
Now, granted, I think it’d be way tastier with chickpeas instead. But hey, it’s a start.
If you’re not a curry fan, try a different seasoning that you like. Taco seasoning, Italian seasoning or maybe lemon pepper could be good, too.
Curry Chicken Salad
Adapted from Royal Recipe Collection
1/2 cup mayonnaise
1/2 tablespoon curry powder
2 cups browned chicken, coarsely chopped (vegetarian option: cooked chickpeas)
1 cup broccoli, chopped
1/2 cup carrots, diced or shredded
6 ounces water chestnuts, diced
Mix mayonnaise and curry in a small bowl.
Put chicken, broccoli, carrots and water chestnuts in a medium bowl.
Pour mayonnaise mixture over chicken mix and toss to coat.
Serve as lettuce wraps or with crackers.
This was great just with a spoon or as lettuce wraps. And it worked well in the kids’ lunchboxes the next day, too. Win.