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Curry Up Now Curry Chicken Salad

Think tikka masala burritos, deconstructed samosas and sexy fries. We take traditional Indian flavors and present them in a friendly, recognizable way. Our obsession is amazing tasting food, but we’re just as passionate about making sure our guests have an incredible experience the moment they walk through our doors or step in line at our food trucks.

1 cup chopped or pulled rotisserie chicken
1 tbs mayo
1/4 tsp Dijon mustard
1/4 tsp curry powder
1 small shallot diced
1/2 celery stick diced
1 tsp chopped fresh parsley
Pinch of salt and black pepper
1 squirt Sriracha (optional)
Add a tsp of raisins or cranberries (optional)
Endive leaves for serving

Buy a store bought rotisserie chicken or use leftover chicken from the night before. Remove skin, pull the chicken off the bone and cut into chunks or pull with a fork. Set aside.

Dice the shallot and celery and chop up the fresh parsley. Place into medium bowl along with chopped chicken and raisins or cranberries (optional).

In a small bowl mix mayo, Dijon mustard, curry powder, salt & pepper and Sriracha (optional).

Pour the dressing mix over the chopped ingredients and stir or toss gently until well coated.

Let the salad rest in the fridge for 15 mins. Or even better, make this the night before to let the flavors meld and to save you time in the morning.

Spoon into endive leaves for serving.