Curry Chicken Salad

By The Stay At Home Chef

Ingredients

1 to 1 1/2 pounds shredded cooked chicken (roughly chopped)
2 medium celery ribs (minced)
1 medium apple (gala, fuji, honeycrisp, or Granny Smith)
1/4 cup sliced green onions
1/4 cup slivered almonds
1/4 cup golden raisins
1 1/2 cups mayonnaise
2 tablespoons curry powder
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon chopped fresh cilantro (optional, for garnish)

Prep Time20mins
Servings6

Instructions

Roughly chop 1 to 1 1/2 pounds shredded cooked chicken into 1/2-inch pieces. Trim and mince 2 medium celery ribs. Peel, core, and dice 1 medium apple into 1/4-inch cubes. Prepare 1/4 cup sliced green onions.

Toast the 1/4 cup slivered almonds in a dry skillet over medium heat for 35 minutes, stirring occasionally, until lightly golden and fragrant. Set aside to cool.

In a large mixing bowl, combine the chopped chicken, celery, apple, toasted almonds, green onions, and 1/4 cup golden raisins. Toss gently to mix.

In a small mixing bowl, whisk together 1 1/2 cups mayonnaise, 2 tablespoons curry powder, 2 teaspoons lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder until smooth.

Pour the dressing mixture over the chicken. Stir until evenly coated.

Serve chilled on croissants or rolls for sandwiches, or serve in a lettuce wrap, tortilla wrap, or stuffed in a tomato or avocado. Garnish with 1 tablespoon chopped fresh cilantro, if desired.