Tropical Curried Chicken Salad
- Michelle Thomas
- Feb 28, 2019
- 1 min read
Welcome back to "Around The World in 196 Plates" Today we are visiting the West Indies Islands of Antigua and Barbuda an independent commonwealth with Queen Elizabeth II serving as their Queen and Head of State. These islands are located between the Caribbean Sea and Atlantic Ocean. For this meal I wanted to find something that would be quick and I could take for lunches at work. This search lead me to this tropical curried chicken salad. Also known as coronation chicken salad since this was served at the coronation of Queen Elizabeth II and loved by her this was a quick, delicious meal and I will probably be making more Sunday for lunches next week. Fruity and savory at the same time I was weary when trying this, but it more than proved itself. Plus with this, you can truly say you ate like a Queen!
Ingredients
* 1 small yellow onion, finely diced
* 1 tbsp extra virgin olive oil
* 2 tsp curry powder
* 3 tbsp peach preserves
* 1 cup mayo
* juice of half a lemon
* 1 tbsp dried chives
* 2 chicken breasts, shredded, or rotisserie chicken, shredded
Directions
Heat oil in small pan, add onions and saute until just soft, about 5 minutes. Add in curry powder and stir, heating until just fragrant. Remove from heat and allow to cool. Mix Mayo, lemon juice, preserves, chives and cooled onions. Add in chicken and stir gently to coat. Allow to refrigerate at least one hour for flavors to blend.
This seriously could not be any simpler and packs a giant taste punch!