Description
A flavorful and easy-to-make Curry Chicken Salad featuring shredded chicken mixed with a creamy curry-spiced mayo dressing, crunchy celery, sweet raisins, and optional cashews. Perfect for sandwiches, lettuce wraps, or served over greens for a light meal.
Ingredients
Main Ingredients
- 2 cups shredded chicken
- ½ cup celery, chopped
- ¼ – ⅓ cup raisins
- ¼ cup red onion, chopped
- ¼ cup mayonnaise (preferably avocado oil mayo)
- ½ tablespoon curry powder
- 1 teaspoon apple cider vinegar
- ¼ teaspoon ground pepper
- ⅕ – ¼ teaspoon sea salt
- 2 tablespoons cashews (optional)
Instructions
- Prepare the dressing: In a large bowl, combine the mayonnaise, apple cider vinegar, curry powder, ground pepper, and sea salt. Stir well to create a smooth and flavorful dressing base.
- Add the mix-ins: Add the shredded chicken, chopped celery, raisins, and chopped red onion to the bowl with the dressing. Stir thoroughly until all ingredients are evenly coated with the curry mayo mixture.
- Taste and adjust: Sample the salad and adjust seasoning as needed by adding more salt, pepper, or mayonnaise if the mixture seems too dry.
- Serve: Serve the curry chicken salad on bread as a sandwich, wrapped in lettuce leaves for a low-carb option, or over a bed of fresh greens. Optionally, sprinkle the cashews on top for extra crunch and flavor.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- Use leftover roasted or cooked chicken for convenience.
- For a nut-free version, omit the cashews.
- Adjust the curry powder amount to your preferred spice level.
- Avocado oil mayonnaise adds a mild, healthy fat flavor, but any mayonnaise works.
