Curry Chicken Salad

Curry Chicken Salad

Hello summer! It’s a hot one here on the island and nobody wants to turn on their oven. It can be challenging to think of things to make during the summer season so I have just the thing for you! If you’re looking for a fresh, delicious and easy recipe that can be used for lunch or dinner, you’ve found it! This curry chicken salad is so tasty and satisfying and it can be whipped up in just minutes.

We love love love curry in our household. We probably have curry flavoured something at least once a week. So, when I found out that people are making curry chicken salad I HAD to make my own version. This recipe is so so easy and only uses a few ingredients. Once your chicken is cooked, it can be whipped up in just 10 minutes. It’s so versatile; you can have it in a wrap, in a sandwich, with crackers or just by the forkful! If you double batch it, it can be a great thing to share with a crowd whether you’re taking it with you to a potluck, neighbourhood bbq or Sunday lunch.

If you have an instant pot, that is a great way to cook your chicken breasts. This is frequently how I prepare my chicken breasts. It’s quick and it leaves the chicken tender, juicy and easy to shred. It will also save you having to turn on your oven! I usually just pick apart the chicken with my fingers and add it straight to the bowl I will be using to make the chicken salad.

chicken salad, chicken, curry, curry chicken, lunch salad, lunch, chicken salad sandwich

lunch, snack

British

Yield: 8-10

Author: Courtney Sketchley

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Curry Chicken Salad

Classic curry seasoning meets a lemony mayo dressing that packs a punch of flavour in this chicken salad!

Prep time: 15 MinTotal time: 15 Min

Ingredients

• 4 chicken breasts, cooked and shredded
• 3 cups high quality mayonnaise
• 2 tbsp lemon juice
• 2 tbsp curry powder
• 20 stems cilantro
• 2 shallots, minced
• 1 1/2 tsp sea salt
• 1 tsp fresh cracked pepper
• *optional 3/4 cup toasted almonds, chopped or sliced

Instructions

1. Add the shredded chicken, mayonnaise, lemon juice, curry powder, salt and pepper to a medium-sized bowl and stir until it is combined and all of the chicken is coated in the sauce.
2. Pick the cilantro leaves and chop them finely. Add the cilantro to the bowl with the chicken along with the minced shallots and almonds if you’re using. Stir again to combine.
3. Enjoy on a sandwich, in a wrap, with crackers or simply on it’s own!

www.strawberrycreamkitchen.ca/blog/curry-chicken-salad

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