Maryann's Curry Chicken Salad (Recipe) | Outdoor Channel
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Maryann's Curry Chicken Salad (Recipe)

By: Babes with Bullets

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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