Curry Chicken Salad
The addition of curry powder to this classic chicken salad adds a unique flavor that's sure to be a crowd favorite. This dish is quick and easy to make and lasts well for potlucks, parties, and travel!
Ingredients
CURRY DRESSING
- ¼ cup mayonnaise (sub plain yogurt*)
- ¼ cup plain yogurt
- 1-2 teaspoons curry powder (gluten free, indian)
- 1 teaspoon lemon juice
- ½-1 teaspoon maple syrup (optional)
- ¼ teaspoon salt
- freshly cracked pepper
SALAD
- 2 ½ cups cooked chicken ((~1-2lbs raw chicken), sub 2 (15oz) cans chickpeas)
- 2 stalks celery (finely diced, ½-⅔ cup)
- 3 green onions (finely chopped, white and green parts)
- ½ cup almonds (sub cashews, if whole – roughly chop)
- ½ cup raisins (sub apple, finely diced)
- salt & pepper (to taste)
Instructions
COOK THE CHICKEN (OPTIONAL)
- I prefer to use store-bought rotisserie chicken (you can sub canned chicken as well, just be sure to drain completely). However, if you plan to cook your chicken, season both sides of the chicken with salt and pepper. Heat a medium skillet to medium high heat and cook (turning once) until the chicken registers to 165F. Allow the cooked chicken breast to cool completely before mixing it with the curry dressing.
- Chop the chicken into bite-sized pieces (~1" cubes). Set aside
MAKE THE CURRY DRESSING
- In a small bowl, whisk together the mayonnaise, yogurt, curry powder, lemon juice, maple syrup (optional), salt, and pepper. Taste and adjust the seasonings as needed. Feel free to add more curry powder to your liking!
MAKE THE SALAD
- Finely dice the celery and slice the green onions.
- In a large mixing bowl, add the cooked chicken, celery, green onion, almonds, and raisins. Pour ½ of the dressing over the chicken mixture and stir until combined. Taste and continue to add dressing until everything is coated to your liking.
Notes
*If substituting yogurt for mayonnaise, that the taste will be slightly more tangy.
*Vegetarian Version: substitute 2 (15oz) cans chickpeas for cooked chicken