Curry Chicken Salad

This delicious Curry Chicken Salad features sweet chopped apples and creamy curry dressing. It is delicious for a quick and easy lunch and the perfect way to use leftover chicken.

Course Main Course, Salad

Cuisine American

Prep Time 15

Cook Time 0

Total Time 15

Servings

Calories 388kcal

Author Sharon Rhodes

Ingredients

For the dressing

½ cup mayo
¾ tsp curry powder
¼ tsp turmeric
¼ tsp sea salt
¼ tsp ground pepper

For the salad

½ cup chopped apples
½ tbsp lemon juice
¼ cup fresh chopped dill
¼ cup chopped green onions
3 cups cooked and shredded chicken
¼ cup slivered almonds

Instructions

Add the mayo to a small bowl with the curry powder, turmeric, salt, and pepper. Stir it well to combine and set it aside.
Next, add the chopped apples to a large mixing bowl. Pour on the lemon juice and stir to coat the apples.
Then, add the shredded chicken, chopped dill, and green onions to the bowl with the apples. Give everything a good stir to mix.
Pour on the dressing and stir again. Sprinkle in the almonds and serve.

Video

Notes

Storage Tips

To Store: Keep the chicken salad in an airtight container in the fridge for up to five days.

We do not recommend freezing this recipe.

Nutrition