Creamy Curry Chicken Salad
A delightful blend of savory chicken, crunchy cashews, and sweet raisins tossed in a creamy curry dressing.
recipesbynani.comThis curry chicken salad is one of my favorite ways to use up leftover rotisserie chicken for a quick lunch. It brings together the perfect balance of savory and sweet flavors that make every bite exciting and satisfying.
My top tip for the best texture is to let the salad sit in the fridge for at least an hour before you eat it. This gives the curry spices enough time to soak into the chicken and makes the flavors really pop.
🧺 Ingredients
- 3 cups cooked chicken, shredded or diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon curry powder
- 1/2 cup celery, finely chopped
- 1/3 cup cashews, roughly chopped
- 1/3 cup raisins
- 2 tablespoons fresh cilantro, chopped
- Salt and black pepper to taste
👩🍳Instructions
- 1
In a large bowl, whisk together the mayonnaise, sour cream, and curry powder until the dressing is smooth.
- 2
Add the shredded chicken, chopped celery, cashews, raisins, and cilantro to the bowl.
- 3
Gently toss everything together until the chicken is well coated with the creamy dressing.
- 4
Season the salad with a little salt and pepper to suit your taste.
- 5
Cover the bowl and refrigerate the salad for at least one hour before serving to let the flavors meld.
💡 Tips
This salad tastes great served inside a lettuce wrap or on a buttery croissant. Store any leftovers in an airtight container in the refrigerator for up to three days.
Made this recipe? Let us know how it went.
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