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“Yummy, creamy chicken salad with a slight slow heat to it. Great way to enjoy a curry dish on a hot day!”
READY IN:
1hr
SERVES:
16
YIELD:
1 Tupperware gallon
UNITS:
US

Ingredients Nutrition

Directions

  1. Over low heat, poach chicken tenders in stock until no longer pink inside, 15 minutes.
  2. Remove tenders to cool, discard stock and add olive oil to pot.
  3. Saute onion and garlic in oil until soft but not brown, 3-5 minutes. Remove from pot and set aside to cool.
  4. Add potatoes and carrots to pot, cover with water and boil until just softened, not mushy (10 Minutes).
  5. While potatoes and carrots cook, chop or pull apart cooled tenders into bite sized pieces; set aside.
  6. Remove carrots and potatoes from water and let cool.
  7. While carrots and potatoes cool, whisk mayonnaise, sour cream, lime juice, curry powder, salt, pepper and hot sauce in a large plastic bowl.
  8. Fold cooled chicken, onion and garlic, potatoes and carrots, apples and raisins into mayo mixture. Make sure all pieces are well coated.
  9. Refrigerate anywhere from 4 hours to overnight to allow flavors to blend.
  10. Serve with rice or hunks of bread for dinner, or make sandwiches for lunch.
  11. Enjoy!

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