Curry Chicken Salad

15 mins
Serves 4
https://therealfooddietitians.com/curry-chicken-salad/

Directions

  1. 1In a medium bowl, mix together the mayonnaise, curry powder, lime juice, and salt.
  2. 2In a medium bowl, mix together the mayonnaise, curry powder, lime juice, and salt.
  3. 3In a medium bowl, mix together the mayonnaise, curry powder, lime juice, and salt.
  4. 4Taste and adjust curry powder and salt to your liking.
  5. 5Taste and adjust curry powder and salt to your liking.
  6. 6Taste and adjust curry powder and salt to your liking.
  7. 7Add the cooked chicken, diced apple, celery, and onions to the mayo mixture and stir until well combined.
  8. 8Add the cooked chicken, diced apple, celery, and onions to the mayo mixture and stir until well combined.
  9. 9Add the cooked chicken, diced apple, celery, and onions to the mayo mixture and stir until well combined.
  10. 10Fold in the raisins, cashews, and cilantro.
  11. 11Fold in the raisins, cashews, and cilantro.
  12. 12Fold in the raisins, cashews, and cilantro.
  13. 13Serve in a lettuce wrap, on a bed of greens, in a tortilla, or between slices of your favorite bread.
  14. 14Serve in a lettuce wrap, on a bed of greens, in a tortilla, or between slices of your favorite bread.
  15. 15Serve in a lettuce wrap, on a bed of greens, in a tortilla, or between slices of your favorite bread.
  16. 16Store in an airtight container in the refrigerator for up to 4 days.
  17. 17Store in an airtight container in the refrigerator for up to 4 days.
  18. 18Store in an airtight container in the refrigerator for up to 4 days.

Ingredients

  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 1 teaspoon curry powder (or to preferred taste)
  • 1 teaspoon curry powder (or to preferred taste)
  • 1 teaspoon curry powder (or to preferred taste)
  • 1 tablespoon lime juice ( medium lime)
  • 1 tablespoon lime juice ( medium lime)
  • 1 tablespoon lime juice ( medium lime)
  • Fine salt
  • Fine salt
  • Fine salt
  • 2 cups cooled cooked chicken, diced
  • 2 cups cooled cooked chicken, diced
  • 2 cups cooled cooked chicken, diced
  • 0.5 medium apple with peel, diced
  • 0.5 medium apple with peel, diced
  • 0.5 medium apple with peel, diced
  • 1 celery rib, finely diced
  • 1 celery rib, finely diced
  • 1 celery rib, finely diced
  • 2 tablespoons red onion, finely diced
  • 2 tablespoons red onion, finely diced
  • 2 tablespoons red onion, finely diced
  • 0.25 cup raisins
  • 0.25 cup raisins
  • 0.25 cup raisins
  • 0.25 cup roasted and salted cashews, roughly chopped
  • 0.25 cup roasted and salted cashews, roughly chopped
  • 0.25 cup roasted and salted cashews, roughly chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh cilantro

Equipment

medium bowl

Tips

  • Reduce prep time by using leftover cooked, shredded chicken or a rotisserie chicken.
  • To make it egg-free, use a plant-based or vegan mayo. Alternatively, use sour cream or yogurt if dairy-free isn't a concern.
  • For a nut-free version, swap cashews for roasted and salted sunflower seeds or pumpkin seeds (pepitas).
  • To make it more macro-friendly, replace half of the mayo with low-fat or nonfat plain Greek yogurt. Or swap all the mayo for plain whole milk Greek yogurt for a tangy twist, adjusting curry powder and salt.
  • Use spicy or Madras-style curry powder if you prefer more heat.
  • If red onions are not preferred, use a combination of the white and green parts of 1-2 green onions.
  • Can use golden raisins, currants, dried cranberries, or sliced red grapes in place of raisins.
  • Store in an airtight container in the refrigerator for up to 4 days. Do not freeze as the texture changes.