Curry Chicken Salad

Ingredients:

2 skinless, boneless chicken breasts

2 hard-boiled eggs, chopped

1/2 cup celery, chopped

1/4 yellow onion, diced

3/4 cup light mayonnaise

2 teaspoons curry powder

1/4 tsp Cayenne pepper

1/4 tsp Paprika

What To Do:

1. Boil chicken breasts in salted water for 20 minutes until fully cooked. Let chicken cool for 10 minutes and then chop or shred. You can also use cooked rotisserie chicken.

2. Combine all ingredients in a large bowl and mix well. Refrigerate in an airtight container for 1-2 hours to let the flavors blend.

3. Serve chilled or room temperature in a sandwich, wrap or lettuce wrap. 

Enjoy!

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