So the leftover roasted chicken that everyone turned their nose up at when is was cold and pale, is fought over when mixed with savory and sweet flavors and a little bit of heat.

1-2 cups of chicken pieces (light and/or dark is fine and add more chicken if you have it)

1-2 stalks celery chopped into small pieces

1/4 cup sweetened coconut flakes

1/2 cup raisins lightly chopped

1/4 to 1/2 cup mayonaise (adjust this to your liking!)

1/2 teaspoon curry powder

pinch of salt

Mix all together and let flavors meld in the fridge for 30 min if possible then taste and adjust to your palate.  Too spicy?  Remember that each curry powder has it’s own spice level depending on the spices used and their freshness.  Try adding a bit more mayo and a little more celery.  Like it sweeter?  A few more raisins and some more coconut may be in order.  More crunch?  Try adding some chopped, toasted almonds.  Make it yummy for you!

I have also made this chicken salad by throwing in fresh, cut-up grapes or diced apple so feel free to give something new a try and give a new life to the pear slices left over from snack time.  I have thought that going tropical might be nice the next time I have some pineapple on hand…

How do you make your Curried Chicken Salad?