Curried Chicken Salad with Grapes and Cashews

Name: Curried Chicken Salad with Grapes and Cashews
Total time: 25 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 0.5 cup plain non-fat Greek yogurt; 0.33 cup mayonnaise; 1 small lime, juiced; 2 teaspoons honey; 4 teaspoons curry powder; 0.5 teaspoon turmeric; 0.25 teaspoon aleppo pepper, may sub with red pepper flakes, plus more for serving; 0.25 teaspoon ground ginger; 0.5 teaspoon kosher salt; 0.25 teaspoon ground black pepper; 4 cups shredded cooked chicken; 1 cup halved red seedless grapes; 0.33 cup coarsely chopped unsalted roasted cashews, lightly salted is fine; 4 green onions, sliced; 0.5 cup sliced celery; 0.25 cup fresh cilantro, roughly chopped; lettuce leaves, for serving

25m

Serves 6

https://www.simplyscratch.com/curried-chicken-salad-with-grapes-cashews/

Curried Chicken Salad with Grapes and Cashews

https://www.simplyscratch.com/curried-chicken-salad-with-grapes-cashews/

25m

Serves 6

Directions

1In the bowl of a mini food processor add mayonnaise, yogurt, lime juice, honey, curry, turmeric, aleppo pepper, salt and pepper.
2Process until smooth scraping down the sides halfway through until honey is mixed throughout.
3In a large bowl combine the chicken, grapes, cashews, celery, onions and cilantro and all of the dressing.
4Taste and season with more salt and pepper if desired.
5Spoon about 1/2 cup into lettuce leaves and sprinkle with more cilantro and aleppo pepper.

Ingredients

0.5 cup plain non-fat Greek yogurt
0.33 cup mayonnaise
1 small lime, juiced
2 teaspoons honey
4 teaspoons curry powder
0.5 teaspoon turmeric
0.25 teaspoon aleppo pepper, may sub with red pepper flakes, plus more for serving
0.25 teaspoon ground ginger
0.5 teaspoon kosher salt
0.25 teaspoon ground black pepper
4 cups shredded cooked chicken
1 cup halved red seedless grapes
0.33 cup coarsely chopped unsalted roasted cashews, lightly salted is fine
4 green onions, sliced
0.5 cup sliced celery
0.25 cup fresh cilantro, roughly chopped
lettuce leaves, for serving

Equipment

mini food processorlarge bowl

Tips

For the dressing, process until smooth, scraping down the sides halfway through.
When making the dressing, use a dark-colored spatula or whisk to avoid turmeric stains.
Cover the bowl tightly with plastic wrap or a lid and refrigerate for an hour or 2 before serving to allow flavors to develop.
Store leftovers in a large container or individual personal size containers with a tight fitting lid for up to 3 to 5 days in the refrigerator.
To serve, spoon about 1/2 cup into lettuce leaves and sprinkle with more cilantro and aleppo pepper.

Curried Chicken Salad with Grapes and Cashews

Curried Chicken Salad with Grapes and Cashews

Directions

Ingredients

Equipment

Tips

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