Curry Chicken Salad
Creamy curry chicken salad made with rotisserie chicken, warm curry spices, celery, and mayonnaise.
Servings: 6 servings
Equipment
- Chef Knife
Ingredients
- 3-4 cups rotisserie chicken shredded
- 1 cup mayonnaise
- 2 celery stalks diced
- ½ red onion diced
- 1 tablespoon apple cider vinegar
Seasonings
- 2 tablespoon curry powder
- ½ teaspoon turmeric
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 teaspoon chicken bouillon powder
- 1 teaspoon lemon juice
- salt to taste
- black pepper to taste
Optional
- golden raisins
- grapes
- toasted almonds or cashews
- chopped parsley
Instructions
- Shred the rotisserie chicken and place it in a mixing bowl.
- Dice celery and onion and add to the chicken.
- In a separate bowl combine mayonnaise, curry powder, turmeric, paprika, chili powder, bouillon powder, vinegar, lemon juice, salt, and pepper.
- Whisk until smooth.
- Pour dressing over chicken mixture and fold until evenly coated.
- Refrigerate for 30 minutes before serving.
Notes
Recipe Notes
Flavor improves after chilling.Optional raisins or grapes add sweetness.
Store in refrigerator up to 4 days.
Nutrition
Calories: 485kcal | Carbohydrates: 3g | Protein: 33g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 733mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
