Description
A flavorful and easy-to-make Curry Chicken Salad featuring tender cooked chicken, crunchy celery, sweet raisins, and roasted cashews, all tossed in a creamy, tangy curry-spiced mayonnaise dressing. Perfect for a light lunch or as a unique side dish.
Ingredients
Dressing
- 1 Cup Mayonnaise
- 2 Tablespoons Lime Juice
- 1 1/2 Teaspoons Sugar or 2 teaspoons confectioners erythritol (low carb sugar alternative)
- 3 Tablespoons Curry Powder
Salad
- 3 Cups Cooked Chicken, cubed
- 1 Cup Celery, diced
- 1/4 Cup Red Onion, diced
- 1/2 Cup Raisins (substitute with blackberries to reduce carbs)
- 3/4 Cup Roasted and Salted Cashews, roughly chopped (substitute with peanuts or almonds to reduce carbs)
Instructions
- Prepare the dressing: In a small bowl, combine mayonnaise, lime juice, sugar (or confectioners erythritol), and curry powder. Mix thoroughly until smooth and fully incorporated.
- Combine salad ingredients: In a large bowl, add the cooked and cubed chicken, diced celery, diced red onion, raisins, and roasted cashews. Toss gently to mix the ingredients evenly.
- Add dressing to salad: Pour the prepared curry dressing over the salad mixture. Stir gently but thoroughly to ensure all ingredients are well coated with the dressing.
- Chill: Cover the bowl with plastic wrap or a lid and place the salad in the refrigerator. Let it chill for at least 30 minutes to allow flavors to meld and the salad to cool before serving.
Notes
- For a low-carb version, substitute sugar with erythritol and raisins with blackberries, and cashews with peanuts or almonds.
- This salad is best served chilled and can be stored in the refrigerator for up to 3 days.
- Use cooked chicken leftover from a previous meal or rotisserie chicken for convenience.
- Adjust curry powder amount for desired spice intensity.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (assuming cooked chicken is pre-prepared)
- Category: Salad
- Method: No-Cook
- Cuisine: American
