Curry Chicken Salad
Whipping up some chicken salad? Don’t you dare make a bland-tasting version tossed with plain old mayonnaise. Instead, punch it up with smoky, aromatic Madras curry powder, crisp apples, fresh herbs, and toasted almonds. With just a few pantry items, you can radically transform a ho-hum dish into an elegant and flavorful meal.
Servings: 4 servings
Ingredients
- ½ cup Paleo Mayonnaise if you don’t feel like making it, buy Primal Kitchen Mayo
- ¾ teaspoon Indian curry powder
- 1 teaspoon Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 small Gala Fuji, or Honeycrisp apple, peeled, cored, and cut into ½-inch dice
- Juice from ½ medium lime
- 1 pound cooked chicken breast or thighs
- ½ cup packed fresh cilantro roughly chopped
- 2 scallions trimmed and thinly sliced
- ¼ cup almond slivers toasted
Instructions
- First, make the curried mayonnaise. In a small bowl, combine the mayonnaise, curry powder, salt, and pepper to taste. Yes, folks—whenever possible, it’s important to taste your food so you can adjust the seasoning as needed.
- In a separate bowl, toss the apple chunks with the lime juice. This will ensure that your apples won’t oxidize into brown, splotchy cubes—and the acid adds a nice zing to the salad, too.
- Shred the chicken by hand, and toss it into the bowl with the acidulated apples. Add the cilantro, scallions, and curried mayonnaise, and mix well.
- Top with toasted almond slivers and serve. The salad will keep in the fridge for up to 3 days.
Video
Notes
Leftover curry chicken salad can be stored in a sealed airtight container in the refrigerator for up to four days. Do not freeze the salad because the dressing will be too watery when you thaw it.
Nutrition
Calories: 444kcal | Carbohydrates: 9g | Protein: 37g | Fat: 28g | Fiber: 2g