Curriy Chicken Salad
Classic chicken salad gets a tasty flavor boost with a creamy curry dressing, sweet red grapes and crunchy cashews. Read the post for make-ahead tips. Make the salad with poached chicken breast or leftover roast chicken. Serve alone, in lettuce leaves, paleo wraps or whole wheat pita bread.
Servings: 4
Calories: 471kcal
Ingredients
Easy Curry dressing
- ½ cup Vegenaise or mayonnaise
- ¼ cup plain Greek yogurt or extra mayo for paleo
- 2 tablespoons curry powder
- 1 teaspoon honey
- 1 teaspoon cumin
- ½ lime juiced
- ⅛ teaspoon sea salt
- ⅛ teaspoon ground black pepper
Curried Chicken Salad
- 1 ½ pounds cooked boneless skinless chicken breast see recipe link for poaching below
- ⅓ cup chopped cashews
- 1 large rib celery chopped
- 12 red grapes halved
- 1 tablespoon chopped cilantro or Italian parsley
Instructions
Make the Curry Dressing
- Mix together the mayonnaise, yogurt, curry powder, honey, cumin, lime, juice, salt and pepper. Stir until smooth. The dressing can be made ahead.
Assemble the Curried Chicken Salad
- Slice chicken breast into long thin pieces about ½" thick, then into small cubes about ½" thick. See photo in post for help.
- In a medium bowl, mix the chopped chicken, grapes, celery, cashews and dressing, folding together until the all ingredient are coated. Stir in the cilantro and mix lightly one more time.
- Serve the curried chicken salad alone or in lettuce cups, over salads greens, paleo wraps or whole wheat pita halves.
Nutrition
Calories: 471kcal | Carbohydrates: 13g | Protein: 40g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 439mg | Potassium: 815mg | Fiber: 2g | Sugar: 5g | Vitamin A: 113IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 3mg