Curried Chicken Salad
This curried chicken salad comes together quickly and easily, and it's a terrific way to use up leftover chicken. It may be eaten on its own, on a salad, in a sandwich, or in a wrap, and it stores well in the fridge, making it an ideal meal prep option.
Yield: 4
Materials
- 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 mixing bowl, combine mayonnaise, yogurt, curry powder, lime juice, a large amount of salt, and a pinch of black pepper. Season with salt and pepper to taste, then put aside.
- Stir together the chopped chicken, celery, green onion, raisins, cilantro, and nuts (optional) in a large mixing bowl.
- Pour the dressing over the chicken mixture and toss until thoroughly blended. Taste and adjust seasoning as required - you may add additional spoonful of mayo and/or yogurt to achieve the desired texture.
- The chicken salad can be served immediately or refrigerated in an airtight container for up to 5 days.