Curry Chicken Salad
This Curry Chicken Salad is a great way to use up leftover chicken or turkey. Cashews and celery add a nice crunch while the dried cranberries add a touch of sweetness. Perfect for a sandwich or served with some crackers for a lighter lunch.
Ingredients
- 1/4 cup light mayonnaise
- 1 tsp curry powder
- 1/4 tsp kosher salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 1/2 cups (8oz) diced chicken, or turkey
- 1/4 cup finely diced celery
- 1/8 cup roasted cashews, or nut of your choice, chopped
- 1/8 cup dried cranberries, chopped
Instructions
- In a medium bowl, mix the mayonnaise, curry powder, salt, and pepper (or you can add the salt and pepper at the end to taste). See notes
- Add the chopped chicken, celery, cashews, and dried cranberries. Mix until everything is evenly coated with the mayonnaise mixture.
- Serve on as a sandwich or with some crackers and veggies.
Notes
- Often times I will use leftover rotisserie chicken to make this chicken salad. I will wait to season the chicken salad until after mixing everything together since rotisserie chicken is already seasoned.
- We use light mayonnaise, but you can use what you have on hand.
- Cashews work really well in this chicken salad, but you can use any nut of your choice.
- Dried cranberries add a nice sweetness to the chicken salad. If you prefer you could use a different type of dried fruit.
- The curry flavor develops more the longer the salad sits, but be aware that the cashews will not be as crunchy the next day. You can always add the cashews right before serving.
- This salad is best consumed within 2-3 days.
