Curry Chicken Salad
Curry Chicken Salad is a delicious spin on the loved classic Chicken Salad. This chicken salad is perfection!!! Loaded with chunks of juicy chicken, crisp celery, tart green apple, crunchy almonds, and chewy currants all flavored with a Curry Mayonnaise. Great for a light and healthy lunch!
Servings: 8 cups
Ingredients
Curry Mayonnaise
- 1 cup (230 g) mayonnaise
- 2 Tbsps mango chutney
- 1 Tbsp fresh lemon juice (about ½ lemon)
- 1 garlic cloves, fine minced
- 1 tsp fresh ginger, grated
- 1 tsp curry powder
- ¼ tsp ground cumin
- ½ salt
- ⅛ ground black pepper
- ⅛ tsp ground white pepper
Curry Chicken Salad
- 1 ½ lbs (4-5 cups/695 g) rotisserie or cooked chicken or turkey, small cubed (½-inch cubes)
- ½ cup (55 g) silver almonds, toasted
- ½ cup (50 g) currants or raisins
- ¾ cup (6 fl. oz) orange juice
- ½ cup (50.5 g) celery, chopped
- ½ cup green onions, chopped (about 4)
- 1 green apple (Granny Smith), diced
- 1 tsp salt
- ¼ tsp ground black pepper
Instructions
- Make the Curry Mayonnaise: In a medium-size bowl all add and mix the ingredients together. Cover with plastic wrap and refrigerate or set aside if mixing with the chicken salad.
- Make the Curry Chicken Salad: Preheat the oven to 350°F (177°C) and spread silvered almonds on a small baking sheet. Toast in the oven for 7-10 minutes. Meanwhile soak the currants or raisins in ¾ cup orange juice for 15 minutes; then drain.
- In a large mixing bowl, combine the cubed chicken, almonds, currants, celery, green onions, apple, salt, and pepper. Gently stir in the reserved Curry Mayonnaise. Serve immediately or for best results, refrigerate for 2 hours before serving.
Notes
- TO STORE: Refrigerate for up to 3 days in an airtight container.
- IDEA: The Curry Mayonnaise, without the Curry Chicken Salad, is also delicious on other sandwiches such as roast pork or roast beef sandwiches.
- SUBSTITUTE: Use turkey instead of chicken for the Curry Chicken Salad. This is a great idea for leftover turkey during the holidays!!!