how to make a bomb diggity (according to my husband) salad

After I posted my curry chicken salad on Instagram, I felt guilty about not making it a blog post and sharing the salad with everyone, especially since my husband said the salad is bomb-diggity. So while my parents were here last week, I made the salad for lunch one day and remembered to take photos this time so I should share the curry chicken salad love with you all. The only change I made was thinking I had a bag of peas in the freezer but when I made the salad I had no peas but green beans. I had edamame so I added that in the salad for a little bit of green. The great thing about a curried chicken salad is you can add in what you like and remove what you don't. 

For this recipe you need 1/4-1/2 cup mayonnaise (depending on your preference), curry powder, 3-4 chicken thighs, 1/4 cup dried cranberries, 1/4 cup slivered almonds and 1/4 cup frozen peas. 

The first step in making this salad is poaching the chicken, I used chicken thighs but you can use breasts if you like white meat. After the chicken is poached, cut it up into cubes. 

I cut the dried cranberries in half. 

In a mixing bowl, pour in the mayonnaise and then add in the curry powder. Add in how much curry powder you like to your preference. I like mine on the heavy curry side :-) 

Add in the cubed chicken, dried cranberries and slivered almonds and stir all ingredients together. 

Lastly, add in the peas, I just throw them in froze. The peas will defrost in the salad, just don't serve the salad right away, allow a little time before serving to let the peas defrost :-)

I served the salad as a sandwich but also it tastes great with just a spoon!

So there you go, curried chicken salad!