This Curry Chicken Salad is a delightful blend of bold flavors and creamy textures, perfect for a light lunch or a flavorful sandwich filling. The warmth of curry powder beautifully complements the sweetness of raisins and the crunch of celery, all tied together with a tangy dressing. This dish is not only easy to prepare but also a great way to use up leftover chicken. Serve it over a bed of fresh greens, with crackers, or tucked into a soft roll for a satisfying meal that’s both delicious and nutritious.
Ingredients:
- 2 cups cooked chicken breast, chopped or shredded
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon curry powder
- 1/4 cup raisins or dried cranberries
- 1/4 cup chopped celery
- 1/4 cup chopped green onions
- 1/4 cup sliced almonds (optional)
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
- Prepare the Dressing: In a large bowl, mix together the mayonnaise, Greek yogurt, curry powder, honey, and lemon juice until well combined. Season with salt and pepper to taste.
- Add the Chicken: Fold in the chopped chicken, ensuring it is well coated with the dressing.
- Mix in the Add-ins: Add the raisins or dried cranberries, chopped celery, green onions, and sliced almonds (if using). Stir until all ingredients are evenly distributed.
- Chill and Serve: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled over greens, as a sandwich filling, or with your favorite crackers.
Enjoy your flavorful Curry Chicken Salad!
