Curry Chicken Salad is fresh and creamy with tender chunks of chicken and the warm flavor of curry. It's a low carb, high protein meal that's great for meal prep!
1/2cuproasted cashew piecesalmonds or walnuts are a great substitute
1/3cupgolden raisinsor substitute with your favorite dried or fresh fruit such as apples or grapes
1/3cupchopped chivesor use 1 large green onion
Dressing:
1/3cupmayonnaiseI use Vegenaise but use your favorite! You may also substitute with Greek yogurt.
1tablespoonfresh lime juicemay be substituted with white or apple cider vinegar
1tablespoonhoneyor your favorite sweetner
1/2teaspooncurry powder
1/4teaspoonsaltor to taste
1/8teaspoonblack pepperor to taste
Instructions
Place the chicken, celery, golden raisins, chives and cashews in a large bowl.
In a small bowl, whisk together the mayo, lime juice, honey, curry powder, salt and pepper until combined, then add to the chicken mixture and stir gently to combine. Serve on your favorite bread, in lettuce wraps, or atop a salad!
Notes
Total time does not include cooking the chicken. This recipe comes together quickly with leftover baked, poached or grilled chicken. I often prep a batch of my Instant Pot Shredded Chicken when I'm planning to make chicken salad. Pro tip: Use rotisserie chicken to save time!
A little curry powder goes a long way, so I used just 1/2 teaspoon for mild curry flavor. Add more if desired!
Serve as a sandwich, in lettuce wraps or atop a salad for the perfect meal prep lunch!
Store leftover curry chicken salad in the refrigerator for 3-5 days.