Curry Chicken Salad
Creamy chicken salad with celery, grapes, and toasted walnuts in a sweet and savory curry-spiced dressing.
Ingredients
- 1/4 cup chopped walnuts 30g
- 2 tbsp unsweetened shredded coconut optional, 15g
- 1/3 cup mayonnaise 75g
- 1/3 cup plain Greek yogurt 75g
- 1 tbsp curry powder 6g
- 1 tbsp honey 21g
- 1 tbsp lemon juice 15ml
- 1/2 tsp salt 3g
- 1/4 tsp black pepper
- 2 cups cooked and diced chicken about 1 lb or 450g
- 2 celery ribs diced, about 2/3 cup or 70g
- 1/2 cup red seedless grapes halved, 75g
Instructions
- Place the walnuts and optional coconut in a small, dry skillet over medium-low heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate to cool.
- In a large bowl, whisk together the mayonnaise, Greek yogurt, curry powder, honey, lemon juice, salt, and pepper until the dressing is smooth.
- Add the diced cooked chicken, celery, and halved grapes to the dressing.
- Add the cooled, toasted walnuts and coconut to the bowl.
- Stir gently until all ingredients are evenly coated in the dressing.
- Taste and add more salt or pepper if you like.
- Serve right away, or for better flavor, cover and chill for 30 minutes before serving.
Notes
This recipe is a great way to use leftover roasted or rotisserie chicken. If you are cooking chicken for this recipe, be sure it reaches a safe internal temperature of 165°F (74°C).
The salad can be prepared up to 2 days ahead and stored in the refrigerator. To maintain their crunch, it is best to mix in the toasted nuts just before serving.
Feel free to adjust the amount of curry powder or honey to suit your taste.