Curry Chicken Salad
Chicken salad is one of my favorite easy meals, and this twist on the classic recipe is absolutely delicious. This curry chicken salad is a great recipe to make in advance for a busy week ahead as a grab and go option.
The almonds in this recipe offer a nutty flavor and add crunch for texture. The green onions, celery, and cilantro add a brightness and freshness, while the lemon adds tang to this flavorful salad. The curry powder and turmeric are such a wonderful combo that really will make your taste buds happy. Curry powder is a blend of a variety of spices, including turmeric, chili powder, ground coriander, ground cumin, ground ginger and pepper. You can find it in mild, medium or hot strengths. So choose your favorite to use – any of them will work in the recipe.
Believe it or not, this recipe only takes 10 minutes to throw together! I save time by using a precooked rotisserie chicken instead of cooking the chicken myself. But if you have leftover roasted or baked chicken on hand, that will work perfectly, too!
Start by mixing the mayo, lemon juice, curry powder, garlic powder, and turmeric in a large bowl.
Add the cubed chicken, green onion, celery, cilantro and toasted almonds. Add salt and pepper to taste.
Allow the flavors to really come together by refrigerating for at least an hour.
Eat this curry chicken salad as is, or in a butter lettuce wrap for even more crunch.
Curry Chicken Salad
- 3 c chicken breast cooked and cubed
- 3/4 c mayonnaise
- 1 tbsp lemon juice
- 3 tsp curry powder
- 1 tsp turmeric powder
- 1/2 tsp garlic powder
- 2 stalks green onion chopped
- 1 stalk celery chopped
- 1 tbsp cilantro and/or parsley chopped
- 1/2 c slivered almonds toasted
- In a large bowl, combine mayonnaise, lemon juice, curry powder, garlic powder, and turmeric.
- Add cubed chicken, green onion, celery, cilantro and toasted almonds. Salt and pepper to taste.
- Refrigerate for at least one hour to let flavors meld.