Description
An easy and flavorful curry chicken salad featuring diced chicken, apple, celery, raisins, cashews, and a creamy curry dressing, perfect for wraps, salads, or sandwiches.
Ingredients
- 1/2 cup mayonnaise (or half mayo, half Greek yogurt for a lighter option)
- 1-2 tsp curry powder (adjust to taste)
- 1 tbsp lime juice
- Pinch of fine salt
- 2 cups cooked chicken, diced or shredded and cooled
- 1/2 medium apple, diced (peel on)
- 1 celery rib, finely diced
- 2 tbsp red onion, finely diced
- 1/4 cup raisins (or dried cranberries/sliced grapes)
- 1/4 cup roasted and salted cashews, roughly chopped
- 2-4 tbsp fresh cilantro, chopped
Instructions
- In a medium-sized bowl, whisk together the mayonnaise, curry powder, lime juice, and a pinch of salt until well blended. Taste and adjust the curry powder and salt as needed to suit your preference.
- Add the cooled, cooked chicken, diced apple, finely diced celery, and finely diced red onion to the mayonnaise mixture. Stir gently until all ingredients are thoroughly coated.
- Finally, fold in the raisins and roughly chopped cashews. If not serving immediately, hold off on adding the cashews until just before serving to maintain their crunch.
- Garnish with fresh chopped cilantro. Serve this delightful salad in lettuce wraps, on a bed of greens, in a tortilla, or as a classic sandwich filling.
- Store any leftovers in an airtight container in the refrigerator for up to four days.
Notes
- Use half mayonnaise and half Greek yogurt for a lighter, healthier version.
- Adjust the amount of curry powder to your preferred level of spice.
- Add cashews just before serving to preserve their crunchiness.
- This salad can be served in various ways: lettuce wraps, on greens, in tortillas, or as sandwich filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.