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Curried Chicken Salad

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  • Complexity: easy


  • 1 pound boneless, skinless chicken breast
  • 1 small onion, diced fine
  • Curry powder
  • 2-3 stalks celery, diced fine
  • ¾ cup Hellman’s Real Mayonnaise


  1. Butterfly chicken breast and dust with curry powder to your taste.

  2. Bake in a 350°F oven until cooked completely (30-45 minutes.)

  3. Let chicken cool and dice into mouth size pieces.

  4. Add onions, celery, and mayonnaise (curry can be added to the mayonnaise to enhance flavor).

  5. Consistency should be moist not soupy. Set aside refrigerator for flavors to develop.

  6. Serve in tomato cups, bed of lettuce, or on bread/croissant.

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