Curry Chicken Salad Recipe
This makes a great sandwich too! Read post for more recipe notes.This recipe can easily be doubled. We wrote it up as a base of 1 cup of chicken to make it easy as is or to double. Makes about 1 1/2 cups of chicken salad.
Servings: 3 servings
Calories: 220kcal
Ingredients
- 1 cup (140 g) cooked chicken , chopped (use chicken breast or chicken thighs)
- 1/4 cup (60 ml) mayo or sour cream
- 2 teaspoons (10 ml) lime juice
- 2 teaspoons (10 ml) curry powder
- 1/2 teaspoon (2.5 ml) ground cumin
- 1 teaspoon (5 ml) soy sauce
- 2 Tablespoons (30 ml) chopped dried fruit , such as apricots or raisins
- 1/4 cup (25 g) celery , chopped
- 2 green onions , chopped
- 2 Tablespoons (30 ml) fresh cilantro , minced
- 1/4 teaspoon (1.25 ml) salt , or to taste
- fresh ground black pepper , to taste
Instructions
- Chop or tear leftover cooked chicken to bite sized pieces. Set aside
- In large bowl, add chicken, mayo, lime juice, curry powder, ground cumin, soy sauce, dried fruit, celery, green onion, cilantro, salt and pepper.
- Stir to combine all the ingredients together until chicken is coated with all the spices and other ingredients.
- You can eat it right away or if you prefer it cold, chill for about 30 minutes before serving. Serve in a sandwich, with crackers or with tortilla chips.
Nutrition
Calories: 220kcal | Carbohydrates: 9g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 40mg | Sodium: 492mg | Potassium: 336mg | Fiber: 2g | Sugar: 5g | Vitamin A: 183IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg