Curry Chicken Salad
A fresh and flavorful twist on classic chicken salad, featuring tender chicken with a creamy curry dressing.
Equipment
- Mixing Bowl
- Skillet
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Ingredients
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt
- 1 teaspoon lemon juice
- 1/2 teaspoon honey
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- 2 1/2 cups chopped cooked chicken
- 2 stalks celery (finely diced)
- 3 whole green onions (sliced)
- 1/2 cup sliced almonds
- 1/2 cup raisins
Instructions
- In a small bowl, mix together mayonnaise, yogurt, lemon juice, honey, curry powder, salt, and pepper until well combined.
- Season the chicken lightly with salt and pepper. Cook in a skillet over medium heat until no longer pink, then set aside to cool and chop.
- In a large bowl, combine diced celery, sliced green onions, sliced almonds, and raisins.
- Add the chopped chicken to the bowl and pour the dressing over the ingredients. Stir gently to coat everything evenly.
- Refrigerate for at least 15 minutes before serving to allow flavors to blend.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Avoid freezing.