Indian Butter Curry Chicken Salad Without Mayo
Skip the mayonnaise and throw away that decades-old can of yellow curry powder in your spice cabinet and go in an Indian food direction with this butter chicken-style curry chicken salad.
Equipment
- Large Mixing Bowl
- Knife
- Cutting Board
Ingredients
- ½ cup Onion, ¼-inch dice
- ½ cup Sweet Red or Yellow peppers, ¼-inch dice
- 1 stalk Celery, ¼-inch dice
- ½ cup Jalapeno, seeded, ¼-inch dice Leave in the seeds for more heat.
- 4 cups shredded chicken meat I use a whole day-old rotisserie chicken from the grocery store. I cool it, remove the skin and shred the meat off the bones with my hands.
- ½ jar 15 oz store bought indian butter chicken curry sauce. I used the brand Patak's for this recipe.
- Salt and pepper to taste.
Instructions
- Dice the onion, sweet peppers, celery and jalapeno in a ¼-inch dice and add to mixing bowl.
- Take cooled day-old whole rotisserie chicken, remove skin and shred meat off the bones, being careful to remove any small bones or pieces of cartilage. Add to the mixing bowl.
- Discard the chicken skin and put the bones in a bag and freeze them for soups!
- Add half of the jar of butter chicken curry sauce to the bowl and stir to completely combine.
- Add salt and pepper to taste and combine again.
- Refrigerate for an hour or more.