Curried Chicken Salad
This curried chicken salad is quick and easy to make and a great way to use up leftover chicken. It can be enjoyed on its own, on a salad, in a sandwich, or in a wrap, and keeps well in the fridge so it’s a perfect meal prep idea.
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Prep Time: 10 minutes -
Total Time: 10 minutes
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Yield: 4 servings -
Category: Lunch -
Method: No Cook
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Cuisine: American
Category:
Method:
Cuisine:Ingredients
- 3 cups cooked chicken, diced
- 2 ribs celery, diced
- 1 green onion, thinly sliced
- 1/4 cup raisins
- 1/4 cup cashews or almonds (optional)
- 1/4 cup cilantro, finely chopped
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt, plain
- 2 teaspoons curry powder
- 1/2 lime, juiced
- Salt
- Black pepper
Instructions
- In a small bowl, add mayonnaise, yogurt, curry powder, lime juice, a generous pinch of salt, and a bit of black pepper, and whisk until well combined. Taste and adjust seasoning as needed, then set it aside.
- In a large bowl, add chopped chicken, celery, green onion, raisins, cilantro, and nuts (optional), and stir to combine.
- Pour the dressing over the chicken mixture and stir until everything is well combined, then taste and adjust the seasoning as needed – you can add another spoonful of mayo and/or yogurt to reach your desired texture.
- The chicken salad can be served immediately or stored in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 335 calories
- Sugar: 9 grams
- Fat: 19 grams
- Carbohydrates: 16 grams
- Fiber: 2 grams
- Protein: 27 grams
Find it online: https://kaynutrition.com/curried-chicken-salad/
