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, picnics, or for keeping on hand in the fridge!
Servings: 6
Ingredients
- ½ cup mayonnaise
- 2 Tbsp freshly squeezed lemon juice
- 1 Tbsp yellow curry powder
- ½ tsp salt
- ¼ 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**
- ⅔ cup chopped celery
- ½ cup roasted salted cashews
- ⅓ cup raisins
- ¼ cup sliced chives
Instructions
- 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!
Notes
*I had 4 cups of cooked, chopped chicken, made from about 2.5 lbs 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.