Wednesday, July 18, 2012

Curried Rotisserie Chicken Salad with Cashews, Craisins, and Scallions

Yield: 4 Servings
Prep Time: 20 Minutes
Cook Time: 0 (I cheated and used a pre-cooked rotisserie chicken)
Level: I


  • ~2 C 'pulled' chicken ... If using a pre-cooked rotisserie chicken: skin removed, only the breast meat
  • 3 T light mayo
  • 1 T Dijon Mustard (I prefer Grey Poupon)
  • 1 T Curry Powder
  • 1 T Cumin Powder
  • 1/2 T Turmeric Powder
  • 1 T Garlic Powder
  • 1 T Onion Powder
  • 1 Tsp Salt / Pepper each
  • 1/4 C chopped scallions
  • 1/4 C Dried Cranberries (I prefer Craisins)
  • 1/4 C Chopped Cashews


Prepping the chicken
Place the cooled chicken on a large cutting board and remove the legs and wings, which should pull apart easily because it’s so tender. These will not be used for this recipe. Next cut both pieces of breast meat off by running your knife down either side of the bone in the middle of the breasts. As you guide your knife along the bone, pull it outward gently to separate the breast meat from the bone. Visit for a video demonstration

Roughly shred the white meat by using 2 forks and pulling the meat apart. This takes a little bit of time but is totally worth it. I use small dinner forks and hold them close to the ‘business end’ so they don’t bend. If the chicken is tender enough, you might even use your fingers to separate the meat.

Making the salad
Mix mayo, mustard, and seasoning together in large mixing bowl. Add chicken, cranberries, scallions, and cashews and mix until thoroughly covered. Let sit in fridge for at least 30 minutes before serving. Enjoy!

Chef's Notes:

Usually is good for 3-4 days though never lasts that long ;)

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