Description

This vibrant Curry Chicken Salad combines tender cooked chicken with crunchy celery, sweet apples, and golden raisins, all tossed in a creamy curry-spiced mayonnaise dressing. Perfectly balanced with a hint of spice and sweetness, this versatile salad can be served chilled on greens, with crackers, or as a flavorful sandwich filling. Quick to prepare and bursting with texture, it makes an ideal lunch or light dinner option.

Ingredients

Scale

Chicken and Vegetables

2 lbs boneless skinless chicken breasts, cooked and cubed or shredded
1 cup celery, chopped
3 green onions, sliced
1 golden delicious apple, diced
1/3 cup golden raisins
1/2 cup almond slivers

Dressing

3/4 cup mayonnaise
1 tsp curry powder
1/4 tsp salt
1/4 tsp black pepper

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Instructions

Make the Dressing: In a small bowl, combine the mayonnaise, curry powder, salt, and black pepper. Mix thoroughly until the dressing is smooth and the curry powder is evenly distributed.
Prepare the Salad Ingredients: In a large bowl, add the cooked chicken, chopped celery, sliced green onions, diced apple, golden raisins, and almond slivers, ensuring all components are ready to be coated.
Toss the Salad: Pour the prepared curry dressing over the chicken and vegetable mixture. Gently stir until all ingredients are evenly coated with the dressing, taking care not to mash the ingredients.
Serve Chilled: Transfer the salad to a serving bowl or plate and chill in the refrigerator before serving. Enjoy it on a bed of greens, with crackers, or as a filling for sandwiches.

Notes

For best flavor, use freshly cooked chicken breasts; leftover rotisserie chicken can be a convenient alternative.
To make the salad ahead, prepare and chill it for at least 1 hour to allow flavors to meld.
Customize the salad by adding toasted pecans or substituting mayonnaise with Greek yogurt for a lighter version.
If allergic to almonds, replace almond slivers with sunflower seeds or omit altogether.
This salad pairs well with fresh crusty bread or multigrain crackers.