Description
This curry chicken salad has the perfect balance of flavors and textures! From the mild spicy heat of curry to sweet grapes, apples, raisins, and mango chutney to the crispy crunchy texture of celery, onions, and cashews. . . it’s hands down a winner-keeper that you’ll enjoy year-round!
Ingredients
Scale
For the Curry Dressing:
- 1 cup of good quality mayonnaise (Hellman’s is recommended)
- 1/2 cup sour cream (full fat)
- 1/4 to 1/3 cup mango chutney (Major Grey’s is recommended)
- 2 Tbsps. fresh curry powder (adding a little bit at a time to taste preference level)
- 1/2 tsp. freshly-squeezed lime juice
- freshly cracked sea salt or kosher salt
- freshly cracked black pepper
For the Chicken Salad:
- 3 – 4 whole chicken breasts, skinless and boneless, cooked
- 1 cup diced celery (2 – 3 stalks)
- 1/2 cup diced red onion or green onions (scallions) with the green stems
- 1/2 cup brown raisins
- 1 cup red apples, skin/peel left-on, cut into 1/2” chunks
- 1 cup red grapes, sliced into 3rds
- 1 cup roasted, salted whole cashews
Instructions
- Prepare the curry dressing first in a separate, medium-sized mixing bowl: Mixing the mayonnaise, sour cream, mango chutney, curry powder (a little bit at a time to taste preference level), lime juice, salt, and pepper to taste.
- Set this aside.
- In a separate, large mixing bowl, combine the remaining ingredients: chicken, celery, onions, raisins, apples, and grapes.
- Chill for 30 minutes and up to one hour before serving.
- Only add the cashews until serving time.
