Easy and delicious curry chicken salad comes together in no time at all with a little advance meal prep. Serve it as a traditional sandwich on a croissant or for a low carb option use lettuce leaves.
While chicken salad may not be the sexiest recipe is a great go-to tasty recipe to have in your arsenal. The not so secret ingredient to my chicken salad is curry powder. It literally takes chicken salad from basic to BOOM. The time saver element to this recipe is meal prep. I can’t tell you how much easier my life is when I take the time to cook a few items on Sunday that will not only save me time but help me eat better throughout the week. It’s a complete game changer.
One item I try to always meal prep are chicken breast tenderloins. I’ll roast an entire package of tenderloins to enjoy in meals throughout the week.
How to Roast Chicken Breast Tenderloins?
Start by trimming the chicken and placing them onto a rimmed baking sheet lined with a silicone mat. You’ll drizzle the chicken with a little olive oil and then season them accordingly. I like a smoked paprika. Be sure to rub seasoning into chicken well on both sides. Bake at 400 degrees for 15-20 minutes.
Some tenderloins I’ll shred, others I’ll leave whole. They’re great to add to salads, quick pasta dishes, quesadillas, tacos, etc. And of course they’re perfect to make CHICKEN SALAD for lunches.
Curry Chicken Salad THREE WAYS …
Once you have the chicken cooked and diced, you’ll add a few simple additional ingredients into a bowl, mix them together and voila you have a tasty curry chicken salad.
Serve curry chicken salad as a sandwich on croissants. OR for LOW CARB options, serve curry chicken salad with gluten free sesame crackers, or with lettuce leaves.
TIP: I also meal prep hard boiled eggs on Sundays. I’ll boil a dozen to have on hand for snacking and meals (you’ll need a few to make the chicken salad).
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- 4 cooked chicken breast tenderloins - finely diced
- 1/4 cup minced onion
- 1 stalk celery - minced
- 1 small dill pickle - minced
- 1-2 hard boiled eggs - chopped
- 1/4 - 1/2 cup mayonnaise
- 1 teaspoon curry powder
- kosher salt/black pepper
- Into a medium bowl add: chicken, onion, celery, pickle and eggs. Mix to combine.
- Into a small bowl mix together mayonnaise, curry.
- Add desired amount of mayonnaise mixture to bowl. Mix to combine until well incorporated.
- Season with salt and pepper to taste.
- Serve as a sandwich (croissant or lettuce leaves) or with crackers.
- Refrigerate remaining chicken salad in an airtight container.
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