Curried Chicken Salad Recipe
Using a cooked whole chicken or a store-bought rotisserie chicken is perfect for this salad. Pack this for lunch or eat this as a snack. Use in a sandwich, on crackers, in an avocado half or in a lettuce wrap.
Ingredients
- 2 -3 cups cubed cooked chicken
- 1-2 stalks celery, chopped finely
- ½ cup frozen peas, defrosted (microwave
- for 30 seconds -1 minute) OR 1 apple,
- diced into small pieces
- ½ cup chopped roasted and salted
- cashews, peanuts, almonds, sunflower
- seeds or none
- 2 green onion, sliced thinly
- ¼ cup greek yogurt or mayo (I like
- Avocado Oil Mayo)
- 2 tsp. lemon juice
- ½ tsp. dijon mustard
- 1 tsp. curry powder
- A few pinched of salt to taste
- Pepper to taste
Instructions
- 1
In a large bowl, mix together the yogurt or mayo, lemon juice, mustard, curry powder, salt and pepper.
- 2
Add the chicken, celery, peas or apple, nuts and green onion.
- 3
Mix well.
- 4
Enjoy for 4-5 days refrigerated. Serves 6
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Curried Chicken Salad?
This Curried Chicken Salad recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 16 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this curried chicken salad ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.