Here is a repost of a recipe: For an amazing twist to chicken salad from The Art of Doing Stuff. I just can’t get enough of this! Instead of buying celery and then not using all of it, I use bok choy from my produce box for the crunch.
Be sure to visit The Art of Doing Stuff‘s site, as her photos and instruction are much better than mine!
Curried Chicken Salad
1 grilled chicken breast (chopped)
1 stalk celery or bok choy stems or carrots* (chopped)
½ a red apple (diced small)
¼ cup toasted pecans or walnuts* (chopped)
¼ cup raisins or craisins*
¼ cup mayonnaise or vegan mayonnaise* (to start)
¼ tsp. curry powder
¼ tsp. cayenne pepper
Salt & Pepper to taste
Combine all ingredients in bowl. Add additional mayonnaise to taste. Place over a bed of crunchy lettuce.
*Italics are my additions to the recipe