Curry Chicken Salad
Curry Chicken Salad is the perfect meal prep lunch! It's a delicious twist, with bold curry flavor, loaded with cashews, golden raisins, celery, cilantro and a hint of honey. Just 8 simple ingredients and ready in 15 minutes!
Servings: 3 to 4
Calories: 487kcal
Ingredients
- 2½ cups cooked chicken chopped (leftover or rotisserie chicken work well)
- 2 ribs celery chopped
- 1 Tablespoon fresh cilantro chopped (optional)
- ¼ cup golden raisins
- ¼ cup cashews, roasted and salted chopped
- 1 teaspoon honey
- 1 Tablespoon curry powder
- kosher salt to taste
- 4 grinds fresh black pepper
- ⅓ cup mayonnaise more or less depending on preference
Instructions
- Combine all ingredients in a bowl, add mayo last until you reach desired consistency (some people like more or less mayo).
- Serve curry chicken on sandwiches, deli wraps, lettuce wraps, or as a dip with cucumbers and crackers.
Notes
Storage - Store in an airtight container in the fridge for 3 to 4 days.
Salt - The amount of salt needed depends on how salty your cashews and chicken are. Rotisserie chicken is heavily seasoned so you shouldn't need much more salt, maybe none at all. Give it a taste and adjust as needed.
Cast Iron Skillet Chicken Breast is a great method when you need cooked chicken for any recipe!
Nutrition
Calories: 487kcal | Carbohydrates: 18g | Protein: 32g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 98mg | Sodium: 343mg | Potassium: 547mg | Fiber: 2g | Sugar: 10g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg