Chicken Curry Salad on Flatbread
We love to cook. Sometimes that means making really complicated, crazy meals that take all day to make. Other times we are tired and just want to throw together something quick with what we have on hand. That’s how this recipe came about. We had some leftover grilled chicken and we always have flat bread, apples, raisins and almonds around. We decided to throw it all together and top with a curry dressing. We love anything with curry powder, especially Madras hot curry powder. This makes a really easy, delicious dinner for those nights (or lunches!) when you don’t have a lot of time.
Okay. Can we just talk for a minute about Trader Joe’s flat bread? This stuff is heavenly. Even if you just eat it all by itself. White or whole wheat – it does not matter. We always have flatbread in our fridge and it’s perfect for serving with this chicken curry salad. If you haven’t tried it, you must seek it out the next time you are at TJ’s. However, if you prefer, these would work just as well with pita bread (especially if your can find it freshly made at your local Middle Eastern market!).
Chicken Curry Salad on Flatbread
- 1-½ cups (about 6 oz.) cooked boneless, skinless chicken breast – chopped
- 1 medium apple (we like Granny Smith), chopped
- ½ cup golden raisins
- ½ cup toasted slivered almonds
- ½ cup mayonnaise
- 1-½ Tbsp honey
- ¾ tbsp hot Madras curry powder
- 4 flat breads or pitas
Place the chicken, apple, raisins (you can also use regular old raisins or currants) and almonds in a medium-sized bowl.
In a small bowl, mix together the mayonnaise, honey and curry powder. Combine the dressing with the chicken mixture.
Lightly toast the flat breads in a skillet on the stove over medium-low heat, just until warm. Evenly divide the chicken mixture between the four flat breads.
Makes 4, enough for 2 hungry people.