Curried Rotisserie Chicken Salad

If you can, prepare all the ingredients before you start to put this together. There’s a lot of various fruit to chop and it will take awhile! However, this is definitely worth the prep as the results are restaurant-worthy! Barb L.

Serves: 4-6 (approximately 3 medium filled leaves per person)


1 Rotisserie chicken, skin and bones removed, cubed or shredded

Juice of 1 lemon (about ¼ cup)

1” piece of fresh ginger, peeled and grated

2 cloves garlic, finely chopped or grated

Salt and Pepper

1 cup plain Greek yogurt OR plain soy yogurt

2 tsp Flying Olive Honey Ginger, Sicilian Lemon, Mango, or Gravenstein Apple Balsamic Vinegar

1 large, ripe, fresh mango (we prefer the Ataulfo or yellow mangos), small dice

2 Tbsp Flying Olive Lemon, Gremolata, Chipotle (a little spicy), Garlic, Cilantro and Roasted Onion, a Combination, or a Mild-Medium Single Varietal of Choice

1 Tbsp curry powder, your choice of spiciness, more to taste

½ tsp paprika

1 cup seedless red or black grapes, halved

1 cup sliced or slivered almonds, toasted

1 crispy apple, peeled, cored, and chopped (such as a Gala or Granny Smith)

½ yellow onion, chopped OR 2 Tbsp dried onion powder

2 stalks celery (the inner, more tender stalks) with leaves, chopped

¼ cup chopped mixed fresh herbs such as chives and flat leaf (Italian) parsley OR cilantro and mint

¼-1 jalapeno chili, seeded and finely chopped, if desired

Bibb or Boston mid-sized lettuce leaves, separated for serving (save the small and very large leaves for another use)

3 scallions (green onions), root end removed, white and light green only, thinly slice on an angle


Chop or shred the chicken meat into bite-size pieces. Discard the skin and bones or reserve for another use.

In a large bowl, whisk together the lemon juice, ginger, and garlic and season with salt and pepper. Whisk in the yogurt, Balsamic Vinegar of Choice, mango, Flying Olive Extra Virgin Olive Oil(s) of Choice, and spices. Fold in the chicken, grapes, half the almonds, the apple, onion, celery, herbs, and jalapeno. Check the seasonings, adding more to taste. (If you use fresh mango, you may want to add a little honey or sugar, depending on the sweetness of the mango)

Arrange the lettuce leaves or tortillas on plates. Fill them with the chicken salad. Sprinkle with the scallion and remaining almonds. Serve.

Inspired by a recipe in Rachel Ray Every Day Magazine, July 2018,

Submitted by Barb L.