Curry Chicken Salad
A vibrant and flavorful dish combining tender chicken, aromatic spices, and crunchy ingredients for a delightful experience.
Equipment
- Mixing Bowl
- Pot
Ingredients
Ingredients
- 2 cups cooked chicken, diced Choose lean chicken breast for a tender texture.
- 1/2 cup mayonnaise Use regular or reduced-fat mayonnaise.
- 1 tablespoon curry powder Select a good quality curry powder for the best flavor.
- 1 teaspoon Dijon mustard Adds a subtle tang.
- 1/2 cup celery, finely chopped Provides a refreshing crunch.
- 1/2 cup red grapes, halved Adds a touch of sweetness.
- 1/4 cup red onion, finely diced For a bit of sharpness and color.
- 1/4 cup almonds, slivered or chopped Offers a delightful crunch.
- 1/4 cup fresh cilantro, chopped A fresh herb that brightens the flavors.
- to taste salt and pepper Essential for enhancing flavors.
- 1 lime juice Adds acidity and brightness.
Instructions
- 1. Prepare the chicken by poaching it in simmering water for 15-20 minutes until fully cooked. Let it cool, then dice it.
- 2. In a large mixing bowl, combine the cooked chicken, mayonnaise, curry powder, and Dijon mustard. Mix well.
- 3. Add the celery, red grapes, red onion, and almonds. Mix to distribute evenly.
- 4. Sprinkle in the chopped cilantro and toss gently to combine.
- 5. Season with salt and pepper to taste.
- 6. Squeeze lime juice over the salad and mix again.
- 7. Cover and chill in the refrigerator for at least 30 minutes before serving.
- 8. Stir before serving and enjoy!
Notes
For variations, consider adding jalapeños for heat or Greek yogurt for creaminess.