Curry Chicken Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 3-4 organic, boneless, skinless chicken breasts cut into small cubes
  • Dressing
  • ¾ c. mayonnaise
  • freshly squeezed juice from one small lemon (or lime)
  • 1 T. honey
  • 2 tsp. red or yellow curry powder
  • ⅓ c. diced red onion
  • ⅓ c. celery, diced
  • 1 c. peeled, diced Fuji apple (s)**
  • ¾ c. lightly salted peanuts
  • ½ c. dried cranberries
  • garlic salt & pepper to taste
Instructions
  1. In a skillet on the stovetop over low heat, cook diced chicken until slightly golden. When cooked, remove skillet from stove. Set aside.
  2. In a Cuisinart, add in mayonnaise, juice, honey, and curry powder. Blend. Set aside.
  3. In a large bowl, add in cooled chicken.
  4. Pour mayonnaise and curry mixture over chicken to moisten chicken to desired consistency. Mix.
  5. Add in onions, celery, apples, and garlic salt and pepper to taste. Mix.
  6. Cover bowl and put in the fridge for a few hours to allow flavors to blend.
  7. When you're ready to serve, add in cranberries and peanuts to the curry and mix. If the curry is a little dry, add in a bit more lemon or lime juice (maybe a tad of mayonnaise) and mix.
  8. Serve curry over a bed of leafy greens, a salad made with oil and balsamic vinaigrette dressing, in a pita with fresh arugula, and/or in the center of a scooped out melon half.
Notes
**I love to add fresh diced pineapple to this recipe (and a few green seedless grapes) for diversity and crunch!
©2014 Maryann Ridini Spencer/SimplyDeliciousLiving.com
Recipe by at https://maryannridinispencer.com/curry-chicken-salad/