Chicken salad is one of those easy dishes that can be eaten on a bed of greens, with crackers or in between two slices of crusty bread. A touch of curry gives it a unique and flavorful flare.
As a former vegetarian, I missed this delicious salad. So, I improvised a meatless rendition by substituting chicken for tofu or chickpeas.
Curried Chicken Salad
From the kitchen of Priya Hutner
1 lb. chicken meat, cooked (use tofu or chickpeas for meatless version)
2 stalks celery, sliced small
1 small red onion, diced
2 T mayonnaise
1 t curry powder
2 T fresh cilantro, chopped
Salt and pepper to taste
Mix ingredients and serve with crackers, bread or in lettuce boats.
