Curry Chicken Salad
This Curry Chicken Salad is perfect when you're looking for new flavor variations from a classic chicken salad. It's great for lunches and picnics!
Prep Time 15 minutes
Total Time 15 minutes
- 1/2 cup mayonnaise
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp yellow curry powder
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 3 cooked crockpot chicken breasts cut into bite-size chunks*
- 1 tart apple, peeled and cut into bite-sized pieces**
- 2/3 cup chopped celery
- 1/2 cup roasted salted cashews
- 1/3 cup raisins
- 1/4 cup sliced chives
In a large bowl, whisk to combine the mayonnaise, lemon juice, curry powder, salt, and pepper. It should have a relatively thin texture, like buttermilk.
Add the chicken breast, chopped apple, celery, cashews, raisins, and chives. Stir well to coat.
Ideally, refrigerate the curry chicken salad for an hour or two before serving, so the flavors can meld and the raisins can plump. Then enjoy!
*I had 4 cups of cooked, chopped chicken, made from about 2.5lbs of raw boneless skinless chicken breasts
**Pink Lady is my favorite to use here, but granny smith is great too. You can also do Fuji for something sweeter, but overall I recommend a crisp apple.
Calories: 540kcal | Carbohydrates: 11g | Protein: 65g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 195mg | Sodium: 544mg | Potassium: 1230mg | Fiber: 1g | Sugar: 3g | Vitamin A: 185IU | Vitamin C: 6.4mg | Calcium: 23mg | Iron: 1.7mg