Description
This Curry Chicken Salad is a flavorful twist on a classic dish, featuring tender chicken tossed in a creamy, spiced dressing with crunchy celery, sweet raisins, and toasted nuts. Perfect for sandwiches, wraps, or serving over greens.
Ingredients
– 2 cups cooked chicken, shredded or diced
– 1/2 cup mayonnaise
– 1/4 cup Greek yogurt (or sour cream)
– 1 tablespoon curry powder
– 1 teaspoon honey (or maple syrup)
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon ground turmeric (optional)
– 1/2 cup celery, finely chopped
– 1/4 cup red onion, finely diced
– 1/4 cup raisins (or dried cranberries)
– 1/4 cup toasted almonds (or cashews), chopped
– 1 tablespoon fresh cilantro or parsley, chopped
– 1 tablespoon lemon juice
Instructions
1. In a large mixing bowl, whisk together mayonnaise, Greek yogurt, curry powder, honey, Dijon mustard, salt, pepper, turmeric, and lemon juice until well combined.
2. Add cooked chicken, celery, red onion, raisins, and toasted almonds. Stir until evenly coated in the dressing.
3. Taste and adjust seasoning if needed.
4. Fold in fresh cilantro or parsley just before serving.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled as a sandwich filling, in lettuce wraps, or over a bed of greens.
Notes
– For extra crunch, add chopped apples or grapes.
– Substitute Greek yogurt for a lighter version.
– Store in an airtight container in the refrigerator for up to 3 days.
– Serve with naan or pita bread for an extra touch of flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg