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August 28, 2021

Derrell Smith's curry chicken salad dip will be the star of your next BBQ.

Curry Chicken Salad Recipe -


Use leftover chicken breasts
Use leftover garlic aioli
1⁄2 a cup of chicken stock
2 tbsp of unsalted butter
1⁄4 cup of red onion finely diced
2 celery ribs finely diced 1⁄4 cup of craisins
1tbsp of curry powder 1⁄2 tbsp of celery salt
1⁄2 tsp of freshly cracked pepper 1tsp of lemon juice to taste


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 medium-size 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 serve with crackers or as a sandwich


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