This cool and creamy chicken salad gets a little exotic with the addition of antioxidant-rich curry powder, crisp vegetables, and crunchy cashews.

Curry Chicken Salad

mayonnaise

curry powder

½ lime, juiced

salt,

chicken,

apple

celery rib, finely diced

Tbsp. red onion, finely diced

raisins

cashews,

cilantro

In a medium bowl mix together the mayonnaise, curry powder, lime juice, and salt.

Next add the cooked chicken, diced apple, celery, and onions and stir until well combined.

Fold in the raisins, cashews, and cilantro.

Serve in a lettuce wrap, on a bed of greens or in a tortilla wrap or between slices of your favorite bread.

This recipe gets rave reviews every time I serve it!

This was so good! I subbed pecans for cashews, craisins for raisins and also did 1/2 Greek yogurt, 1/2 mayo. Served in half a whole wheat pita pocket. Great make ahead lunch or dinner - I’ll be making again.

https://www.youtube.com/watch?v=NY5kBJywltU

This delicious Curry Chicken Salad recipe is easy to make using precooked chicken. A great paleo, gluten-free and dairy-free meal that comes together in minutes. Wrap it in lettuce or scoop it up with cucumber slices for a tasty low-carb lunch or light dinner.

curry chicken salad

Prep Time: 15 minutes

Total: 15 minutes

Servings: 4

Author : The Real Food Dietitians

Ingredients

Instructions

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