Curried chicken salad
If you love chicken salad, you need to try this curried chicken salad variation. Mac absolutely loves curry chicken, so I scrounged up this recipe to give us another option for a curry chicken that isn’t takeout. The recipe is pretty similar to my original chicken salad recipe. As with most chicken salad recipes, you can add or subtract ingredients that you like or don’t like. I would also suggest adding the curry powder in half-teaspoon increments. Curry is a powerful spice, and you can easily add way too much. The flavors also develop once this has a chance to chill. If you’re making this for an event, try to fix it at least a day ahead.
My trick is to whisk the mayonnaise, curry powder, and vinegar together before stirring in the other ingredients. I love the tanginess that the vinegar adds to the curried chicken salad. It counterbalances the warmth of the curry and makes for a more flavorful base. The grapes add a sweetness, and the walnuts and celery bring a nice crunch. You can try this chicken salad in a lettuce wrap, baked in a crescent roll, or spread on a good nutty bread. I personally love this curried chicken salad spread across a lightly toasted croissant.
Curried chicken salad
Ingredients
- 1 pound of cooked chicken breasts, diced
- 1 cup of mayonnaise or Greek yogurt
- 2–3 tsps. of curry powder
- 1 tsp. of apple cider vinegar
- 1 cup of seedless grapes
- 1/2 cup of diced celery
- 1/2 cups chopped walnuts or pecans
Instructions
- Whisk together mayo or Greek yogurt, apple cider vinegar, and curry powder.
- Toss chicken, grapes, and celery in mayonnaise mixture until well coated.
- Chill for at least 30 minutes. Spoon onto sliced croissants.
Enjoy!
