Curried Chicken Salad
A bright, mildly spiced curried chicken salad with mango chutney and crunchy almonds.
Servings: 12 servings
Ingredients
- 2 pounds cooked chicken breast shredded
- 1/2 cup red bell pepper finely diced
- 1/4 cup white onion finely diced
- 1/4 cup celery finely diced
- 2 tablespoons almond slivers
- 1/4 cup mango chutney
- 1 1/2 tablespoons curry powder
- 3/4 cup mayonnaise
Instructions
- Place the cooked chicken breasts in a food processor and pulse until finely shredded but not pureed.
- Transfer the shredded chicken to a medium bowl and add the finely diced red bell pepper, white onion, celery, and almond slivers. Gently fold to combine.
- Add the mango chutney, curry powder, and mayonnaise to the bowl and mix until everything is evenly coated.
- Cover and refrigerate in an airtight container for about 1 hour to allow the flavors to meld, then serve.
Equipment
- Food Processor
- Medium mixing bowl
- Spatula or spoon
- Airtight container
Notes
- Use leftover roasted or poached chicken for best texture.
- Adjust curry powder to taste for more or less heat.
- For a crunchier texture, toast the almond slivers lightly.
- Serve chilled within a few days for best quality.