Recipe: Spicy Caribbean Curry Chicken Salad

Coronation Chicken Salad with Fat Cat Caribbean Curry Sauce

Looking for a great recipe for leftover rotisserie chicken? Then give our Spicy Caribbean Curry Chicken Salad a try. Using the classic dish, Coronation Chicken, as inspiration, we mix cooked chicken with dried fruit, nuts and spices to create a tropical blend of complex textures and flavors. To extend the dish’s curry base, and to supply some wonderful chile heat, we’ve also stirred in some of our award-winning Caribbean Curry hot sauce. Feel free to substitute your favorite fruits and nuts, or add more Caribbean Curry (for added spice), to personalize the dish — either way it’s delicious!

Here’s what we did:

Coronation Chicken Salad with Fat Cat Caribbean Curry SauceIngredients:

1 lb. leftover rotisserie chicken meat, cubed into 1-inch pieces
1/2 large onion, diced
1 teaspoon vegetable oil
2 teaspoons tomato paste
1/2 teaspoon curry powder
1/2 cup chopped almonds, walnuts or pecans (or a mixture of the two or three)
3/4 cup mayonnaise
1/3 cups raisins (or dried cherries or craisins)
1-4 tablespoons Fat Cat Caribbean Curry sauce (depending on desired heat level)
salt and pepper to taste


Heat a large saute pan over medium heat. Add oil and onions and cook onions, stirring frequently, until onions have softened and become slightly caramelized, about 5-7 minutes.

Add tomato paste and curry powder. Stir to combine and cook another 2 minutes until well-combined.

Turn off heat and transfer mixture to large mixing bowl. To bowl add chicken, mayonnaise, nuts, raisins and 1 tablespoon of Fat Cat Caribbean Curry sauce.

Stir well, ensuring all ingredients are evenly distributed, and taste for salt and heat. Adjust as needed. If more heat is desired, add more Fat Cat Caribbean Curry sauce, one tablespoon at a time, until desired heat level has been achieved. (Two tablespoons of sauce should produce a medium spice level.)

Cover bowl with plastic wrap and place in the fridge for 1 hour, or up to 4 hours, to allow flavors to meld.

To serve as a first course, spread some lettuce on a plate and mound about 1 cup of salad atop the lettuce.

For a sandwich, spread mixture on a slice of bread, top with a leaf of lettuce, top with another slice of bread and serve.