Curry Chicken Salad
- Yield 4 servings
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Curry Chicken Salad sits in the Salads section of Regbie. The card serves 4 servings. Plan on 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 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
Method
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. Tip in 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.
Kitchen 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.
