Curry Chicken Salad
A delightful twist on classic chicken salad featuring tender shredded chicken, creamy curry dressing, sweet pineapple, and crunchy celery, perfect for lunch or gatherings.
Ingredients
Salad Ingredients
- 1 lb Cooked, Shredded Chicken Store-bought rotisserie works great
- 1/2 cup Celery Diced
- 3/4 cup Pineapple Diced
- 1/3 cup Cashew Halves Optional
- Green Onion to taste Green Onion For garnish, optional
Dressing Ingredients
- 3/4 cup Mayonnaise
- 1 tbsp Yellow Curry Powder
- 1/4 tsp Onion Powder
- 2 tbsp Honey
- 1/2 tsp Kosher Salt
- 1/4 tsp Pepper
Instructions
Preparation
- Combine all the salad ingredients in a large bowl and set aside.
- In a medium bowl, whisk together all the dressing ingredients until well combined.
- Pour the dressing over the salad ingredients and toss until the chicken is coated well.
- Serve in sliced croissants, with crackers, or on a bed of lettuce for a gluten-free option.
- Garnish with more cashews and green onions if desired.
Notes
For extra crunch, add more diced vegetables like bell peppers or carrots. If you like it spicier, you can add a bit of cayenne pepper to the dressing. Taste the dressing before combining to adjust sweetness or saltiness as needed. Store in an airtight container for 3 to 5 days, stir before serving.