Curry Chicken Salad Recipe

Name: Curry Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole roasted chicken, deboned and shredded into bite-sized pieces. Feel free to include some skin.; 1/4 cup raw almonds, walnuts, or pecans, roughly chopped; 1/3 cup cucumber or zucchini, chopped; 1/4 cup celery, chopped; 1/3 cup crisp apple or grapes, chopped, OR whole rasins; 1/3 cup mayonnaise, greek yogurt, or a combination of the two; 1 teaspoon whole grain mustard; 1 teaspoon major grey's chutney, optional; 1 teaspoon madras curry powder, or more to taste; 3-4 tablespoons fresh herbs, finely chopped. I normally use cilantro, parsley, green onion, and celery leaf; 1/2 tablespoon jalapeno, seeded and minced, optional; sea or kosher salt, to taste; 1/2 tablespoon olive oil; 2-3 tablespoons lime juice

Servings: persons

1 whole roasted chicken, deboned and shredded into bite-sized pieces. Feel free to include some skin.
1/4 cup raw almonds, walnuts, or pecans, roughly chopped
1/3 cup cucumber or zucchini, chopped
1/4 cup celery, chopped
1/3 cup crisp apple or grapes, chopped, OR whole rasins
1/3 cup mayonnaise, greek yogurt, or a combination of the two
1 teaspoon whole grain mustard
1 teaspoon major grey's chutney, optional
1 teaspoon madras curry powder, or more to taste
3-4 tablespoons fresh herbs, finely chopped. I normally use cilantro, parsley, green onion, and celery leaf
1/2 tablespoon jalapeno, seeded and minced, optional
sea or kosher salt, to taste
1/2 tablespoon olive oil
2-3 tablespoons lime juice

1
Preheat oven or toaster oven to 325. Spread chopped nuts onto a rimmed baking sheet and bake for 15-20 minutes or until golden and fragrant. Set aside.
2
Toss fruit and veggie pieces with lime juice and jalapeno, let sit for about 5 minutes.
3
Heat olive oil on medium low in a small pan and add curry. Stir until fragrant, less than a minute. In a clean dish, incorporate well with mayo/yogurt, mustard, and chutney. Set aside.
4
In a large bowl, mix shredded chicken with the fruit and veggie mixture, then stir in curried mayo mixture.
5
Sprinkle herbs, salt and pepper to taste, and toasted nuts, and gently fold in until well incorporated.
6
Let entire mixture sit for one hour, or overnight if you want it to get really yummy (my mom's word). Serve in lettuce bowls, on hearty bread, in a pita pocket, on a bed of greens, or with a sturdy cracker.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole roasted chicken, deboned and shredded into bite-sized pieces. Feel free to include some skin., 1/4 cup raw almonds, walnuts, or pecans, roughly chopped, 1/3 cup cucumber or zucchini, chopped, 1/4 cup celery, chopped, and more.

Yes, Curry Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curry Chicken Salad

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