Curry Chicken Salad

 Curry Chicken Salad

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1 whole       chicken, rotisserie cooked, deboned, chopped

1/4 cup       mayonnaise

1/4 cup       plain yogurt

1/4 – 1/2      apple

1/2 cup        grapes, cut in half

1 stalk          celery, chopped

1/3 cup        dried cranberries

1/2 tsp         curry spice

1/4 tsp         cinnamon

1/4               onion, minced

1 head         romaine (optional)

1 slice          slice sour dough or bread of choice (optional)



  1. Remove skin, bones and cartilage from the cooked chicken.
  2. On a cutting board, dice chicken into bite sized pieces and place in a medium sized bowl.
  3. Add dressings, chopped fresh and dried fruit, spices and salt.
  4. Toss salad.  Serve as an open faced sandwich or on top of romaine as a salad.



Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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