Curry Chicken Salad
Chicken salad tossed with a curried mayonnaise, crisp apple, cilantro, scallions, and toasted almond slivers.
Servings: 4 servings
Ingredients
Ingredients
- ?1/2 cupPaleo Mayonnaiseif you don’t feel like making it buyPrimal Kitchen Mayo
- ?3/4 teaspoonIndian curry powder
- ?1 teaspoonDiamond Crystal kosher salt
- ?Freshly ground black pepper
- ?1 small GalaFuji or Honeycrisp apple, peeled, cored, and cut into 1/2-inch dice
- ?Juice from 1/2 medium lime
- ?1 poundcooked chicken breast or thighs
- ?1/2 cuppacked fresh cilantroroughly chopped
- ?2 scallionstrimmed and thinly sliced
- ?1/4 cupalmond sliverstoasted
Instructions
Instructions
- Make the curried mayonnaise: in a small bowl combine ½ cup Paleo mayonnaise, ¾ teaspoon Indian curry powder, 1 teaspoon Diamond Crystal kosher salt, and freshly ground black pepper to taste; stir until smooth and set aside.
- Prepare the apple: peel, core, and cut 1 small Gala, Fuji, or Honeycrisp apple into ½-inch dice; place the dice in a separate bowl and toss with the juice from ½ medium lime until evenly coated.
- Shred the chicken: shred 1 pound cooked chicken breast or thighs by hand or with two forks into bite-sized pieces.
- Combine chicken and apple: add the shredded chicken to the bowl with the lime-coated apple and toss gently to combine.
- Add herbs and aromatics: add ½ cup packed fresh cilantro (thoroughly chopped) and 2 scallions (trimmed and thinly sliced) to the chicken-and-apple mixture.
- Dress the salad: add the curried mayonnaise to the bowl and fold everything together until the chicken, apple, cilantro, and scallions are evenly coated.
- Finish and store: transfer to a serving bowl and sprinkle with ¼ cup toasted almond slivers; refrigerate leftovers in an airtight container — the salad will keep for up to 3 days.
Notes
Notes
Leftover curry chicken salad can be stored in a sealed airtight container in the refrigerator for up to four days. Do not freeze the salad because the dressing will be too watery when you thaw it.
Leftover curry chicken salad can be stored in a sealed airtight container in the refrigerator for up to four days. Do not freeze the salad because the dressing will be too watery when you thaw it.