Chicken Salad Recipe
The Chicken Nu Spice blend used in SugarRoti Chicken Salad recipe is derived from a timeless Indian (Gujarati) blend. We’ve used it here to create a contemporary, healthy and unforgettably delicious update to a simple American chicken salad. You’ll never go back to ordinary chicken salad again.
Enjoy on sliced ciabatta, sourdough or any bread of your choice, over a bed of greens, with a roti (also known as chapati – a round flatbread from India) or by itself.
3 tablespoons olive oil or ghee (clarified butter)
1 medium yellow onion, finely chopped (approx. 2 cups)
¼ cup celery, chopped
½ cup mayo
3 cups rotisserie chicken, cut into ½ inch cubes
1 medium serrano chili, sliced or finely chopped (remove seeds for a milder spice)
¼ cup fresh parsley, finely chopped
2 tablespoons lemon juice
Heat oil in a large pot over medium heat. Add SugarRoti Chicken Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
Add onions, serrano and sauté until tender, scraping the bottom of the pan (4-5 min).
Transfer onion mixture to a large bowl and allow to cool. Remove chili pepper, bay leaves, cardamom pods, cinnamon sticks and cloves (10 min).
Mix in chicken, mayo, celery, parsley, lemon juice and serve.