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1
Heat your olive oil in a large skillet over medium heat. I mean large! This recipe makes what I estimate to be around 8 servings of curry chicken salad, so you want to have some serious room to work with.
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2
When olive oil is heated, toss in your chicken cubes. Stir around until just cooked through, maybe five minutes. If you cook your chicken too much at this point, it will be dry in the actual salad. Test by pushing in with your spoon to see if there is pink under the skin - there should be no pink. When everything seems completely cooked, set your chicken aside in a small bowl.
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3
Add yellow onion and celery to the same skillet you just took your chicken out of. Cook until your onions are translucent (for a couple of minutes).
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4
Toss in your curry powder, and stir around and really mix it in with the onions and celery. Cook for about five minutes, then add raisins and garlic. Cook for another minute-and-a-half to two minutes or so then remove from heat.
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5
Toss together the veggie mixture and cooked chicken, then refrigerate until cool.
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6
Once your not-quite-chicken-salad has completely cooled, add in your apples, green onions, and cilantro.
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7
Mix really, really thoroughly, then place back in the fridge until serving time, or eat it right then! Delicious as a sandwich or all by itself, right out of a bowl.
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8
* Note: this is not a spicy dish. The curry adds a really intense but not spicy at all flavor.
