Are you bored with the traditional chicken salad? This version — a curry chicken salad — is a quick, tasty alternative that blends exotic curry and turmeric with sweet raisins and crunchy almonds.
This curry chicken salad can be served solo or on top of a bed of lettuce for even more crunch. It’s a great way to use any chicken you have leftover in your fridge. (We personally like to keep cooked chicken on hand for just this purpose.)
P.S. For even more variety, check out our easy Waldorf chicken salad.
For a walk-through on how to create this recipe, watch the video:
Curry Chicken Salad
This curry chicken salad can be served solo or on top of a bed of lettuce for even more crunch.
- 1 lb organic chicken breast already cooked and cooled
- 1/2 cup WLC-compliant mayonnaise see notes for recipe
- 1/4 cup celery chopped
- 1/4 cup onions chopped
- 1/4 cup currants or raisins sugar-free
- 1/4 cup cashews crushed
- 1 tsp curry powder
- 2 tbsp lemon juice
- Pinch turmeric powder
- 1 tsp black pepper
- Sea salt to taste
- 1/8 cup fresh parsley chopped, for garnish
Chop the chicken, celery, and onions.
Add to a bowl and add in mayonnaise, currants, cashews, curry powder, lemon juice, pinch of turmeric powder, salt, and pepper.
Stir until well mixed.
Serve in a bowl, on a bed of lettuce, or in a lettuce wrap. Garnish with fresh parsley.
Click here for a simple WLC-compliant mayo recipe.
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