Curry Chicken Salad
A bright, creamy curry chicken salad with cashews and raisins for a sweet-savory crunch.
Servings: 6 servings
Ingredients
- 1/4 cup mayonnaise
- 1/2 cup plain yogurt
- 1 teaspoon lemon juice
- 1 tablespoon honey
- 1 teaspoon curry powder
- 1/4 teaspoon ground ginger
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked chicken breasts, chopped about 1/2 lb each
- 1/2 red onion, diced about 1/2 small to medium
- 2 stalks celery, finely diced
- 1/4 cup green onions, diced
- 1/2 cup cashews
- 1/2 cup raisins
- 1/2 cup shredded carrots
Instructions
- In a medium bowl, whisk together mayonnaise, plain yogurt, lemon juice, honey, curry powder, ground ginger, minced garlic, salt, and pepper until smooth and well combined.
- In a large bowl, combine the chopped cooked chicken, diced red onion, finely diced celery, diced green onions, cashews, raisins, and shredded carrots.
- Pour the dressing over the salad mixture and toss gently until everything is evenly coated.
- Garnish with additional green onions if desired, then serve immediately or refrigerate until ready to serve.
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Knife
- Cutting Board
- Spoon or Spatula
Notes
- Use rotisserie or leftover roasted chicken to save time.
- Adjust curry powder to taste for milder or bolder flavor.
- Chop cashews roughly if you prefer smaller pieces.
- Refrigerate at least 30 minutes for flavors to meld, if desired.