Curried Chicken Salad Recipe
This curried chicken salad is a flavorful twist on a classic! Tender shredded chicken is tossed with crunchy celery and walnuts, fresh scallions, and sweet dried cranberries in a creamy curry dressing. It’s quick, easy, and perfect for meal prep, lunches, or an easy protein-packed snack.
Servings: 6 servings
Ingredients
- 3 –4 cups shredded chicken
- 1/2 cup chopped scallions
- 1/2 cup chopped celery
- 1/3 cup chopped walnuts
- 1/3 cup dried cranberries or raisins
- 1/2 cup mayonnaise add additional 1/4 cup if desired consistency is more mayo-y!
- 1-2 teaspoons curry powder more to taste (start with 1 teaspoon then add more. I personally end up using 2!)
- Salt and black pepper to taste
- Optional: 1 teaspoon sesame seeds
Instructions
- Add the shredded chicken, scallions, celery, walnuts, and dried cranberries to a large bowl.
- Add the mayonnaise and curry powder and toss until everything is evenly coated.
- Season with salt and pepper to taste. Add additional curry powder, if desired.
- Serve right away or refrigerate until chilled. Enjoy on its own, over greens, in lettuce wraps, or piled onto your favorite bread!
Notes
- Tip: Use the carcass to make broth!
- Storage: Leftover curried chicken salad will keep fresh in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1serving | Calories: 413kcal | Carbohydrates: 8g | Protein: 34g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 121mg | Sodium: 538mg | Potassium: 86mg | Fiber: 1g | Sugar: 6g | Vitamin A: 138IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 0.5mg