Maryann's Curry Chicken Salad (Recipe)
Created for Babes with Bullets ™
This recipe serves 6 to 8 people and is served by Maryann, the Babes with Bullets' chef “extraordinaire”, at every handgun and rifle camp held across the US. It’s always a favorite, and it goes great as a main dish or as a side dish. It’s especially good served on warm fresh tortillas that Maryann cooks at each camp!
- One large turkey breast or two big rotisserie chickens
- ½ cup of Mayo
- 3 TBSP chopped green onions
- 2 cups red or green seedless grapes cut in half or if no grapes available use one cup raisins or a cup of each; grapes and raisins.
- 2 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp turmeric
- Salt and pepper to taste
Cut turkey or chicken (now deboned and skinless) into 1” pieces. Mix everything together and refrigerate at least two hours until serving. This is a meal that tastes even better on the second day just in case you have leftovers!
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