Curry Chicken Salad
Directions
- 1In a medium bowl, mix together the mayonnaise, curry powder, lime juice, and salt.
- 2Taste and adjust curry powder and salt to your liking.
- 3Add the cooked chicken, diced apple, celery, and onions to the mayo mixture and stir until well combined.
- 4Fold in the raisins, cashews, and cilantro.
- 5Serve in a lettuce wrap, on a bed of greens, in a tortilla, or between slices of your favorite bread.
- 6Store in an airtight container in the refrigerator for up to 4 days.
Ingredients
- 0.5 cup mayonnaise
- 1 teaspoon curry powder (or to preferred taste)
- 1 tablespoon lime juice ( medium lime)
- Fine salt
- 2 cups cooled cooked chicken, diced
- 0.5 medium apple with peel, diced
- 1 celery rib, finely diced
- 2 tablespoons red onion, finely diced
- 0.25 cup raisins
- 0.25 cup roasted and salted cashews, roughly chopped
- 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.
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