Derrell Makes the Perfect Curry Chicken Salad

Derrell Smith s curry chicken salad dip will be the star of your next BBQ. Curry Chicken Salad Recipe Ingredients: Use leftover chicken breasts Use leftover garlic aioli 12 a cup of chicken stock 2 tbsp of unsalted butter 14 cup of red onion finely diced 2 celery ribs finely diced 14 cup of craisins 1tbsp of curry powder 12 tbsp of celery salt 12 tsp of freshly cracked pepper 1tsp of lemon juice to taste Steps: 1. Preheat oven to 350 degrees 2. In a shallow baking pan add chicken breasts, butter, onions, season with celery salt and pepper. 3. Pour chicken stock on top and cover with foil, bake for approx. 20mins or until internal temp is 165 degrees 4. Once the chicken is done, remove it from the oven and allow it to cool. 5. Chop chicken into small dice 6. In a mediumsize bowl combine chicken, aioli, celery, craisins, curry powder, lemon juice, and additional celery salt and pepper to taste. 7. Add more or less aioli depending on preferred consistency. 8. Adjust seasoning to taste and