Tip #1 : Add curry powder in increments and taste it as you go. Some curry powder brands have different amounts of spices and some are hotter than others.

Tip #2 : It’s best grilling the chicken, but baking the chicken works as well.

Tip #3 : Use the chicken breasts instead of the thighs for the chicken curry salad

Tip #4 : Load up the fresh herbs. Having a mixture of herbs like mint or cilantro to the salad provide so much unexpected flavor

Tip #5 : If you are using a rotisserie chicken, the whole chicken should yield 4 cups of cooked chicken. If cooking the chicken breasts, you will need about 3 or 4 medium sizeds breasts to yield 4 cups of cooked chicken

Tip #6 : You can make this a curry veg salad by using chickpeas instead of chicken and vegan mayo instead of regular mayo

Tip #7 : To make your salad even more tastier, marinate the chicken the night before and allow the flavors to develop. The coconut oil will start to harden in the fridge, so bring the chicken to room temperature before cooking

Tip #8 : You can tell that your chicken is ready to turn over when you see the chicken turn white around the edges. It is done when it feels slightly firm yet spongy when you are pressing down on it with your tongs or fork

Tip #9 : Do not overcrowd the pan with the chicken tenders as they won’t fry and turn golden brown but will end up stewing

Tip #10 : If your salad has cumin seeds in them, take the time to toast them to give them a wonderful nutty flavor