Curry Chicken Salad
This Curry Chicken Salad whips together in 15 minutes or less; it’s packed with flavor and requires minimal ingredients!
Servings: 4 servings
Cost: $5.91
Equipment
Ingredients
Chicken Salad
- 2 cups cooked chicken like rotisserie, chopped into small pieces
- 1/2 cup roasted cashews coarsely chopped
- 1/3 cup golden raisins
- 1/2 cup thinly sliced celery 2 stalks
- 1/4 cup finely chopped cilantro
Dressing
- 1/4 cup mayo full-fat
- 2 tablespoons sour cream regular or light
- 1 tablespoon honey
- 1-1/2 teaspoons Dijon-style mustard
- 1 teaspoon yellow curry powder
- 1 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Serving Suggestions
- Toasted bread or pita, sandwich thins, or croissants with lettuce
- Red grapes and/or fresh mango or a tart apple
Instructions
- Juice the lemon to get 1 tablespoon juice. In a large bowl, combine all the ingredients. Gently stir until combined. Taste and adjust seasoning if needed.
- Enjoy layered on bread or croissants with lettuce, or serve alongside fresh mango, red grapes, or a tart apple. Enjoy!
Notes
Storage: Refrigerate Curry Chicken Salad in airtight containers within 1 hour of making. It keeps for 3–5 days in the fridge but doesn’t freeze and thaw well. If it smells bad or looks off, throw it out. Stir if it separates.
Nutrition
Serving: 1serving | Calories: 223kcal | Carbohydrates: 26.2g | Protein: 8.7g | Fat: 10.5g | Cholesterol: 8mg | Sodium: 196.2mg | Fiber: 1.6g | Sugar: 16.2g