Chicken Curry Salad
4- to 5-pound whole rotisserie chicken
1/4 cup raisins
1/4 cup coarsely chopped candied walnuts
1 cup diced green apple, such as Granny Smith (from 1 to 2 apples)
1 cup diced celery (from 2 to 3 ribs)
1/4 cup diced red onion (from about 1/4 onion)
3/4 cup mayonnaise, (preferably Hellman’s)
1 tablespoon mild curry powder
1 tablespoon light brown sugar
Salt and freshly ground pepper
If the chicken is hot, allow it to cool slightly, then remove and discard the skin and transfer the meat to a large mixing bowl. (Keep the bones for making stock, if desired.) The yield is 5 to 6 cups of meat.
Add the raisins, walnuts, apple, celery and onion to the bowl and toss to combine.
Combine the mayonnaise, curry powder and brown sugar in a medium bowl; fold it into the chicken mixture and toss to combine. Season with salt and pepper to taste. Makes 8 servings.
Source: Adapted from Scott Drewno.
Per serving: 330 calories, 21 g protein, 10 g carbohydrates, 22 g fat, 4 g saturated fat, 70 mg cholesterol, 230 mg sodium, 1 g dietary fiber, 7 g sugar.