Curried Chicken Salad Recipe
A refreshing alternative to tuna, this quick curried blend couldn’t be easier to make. Try it in a pita or on any hearty bread for a delicious sandwich.
Ingredients
| 1 | 12.5-ounce can | white chicken, drained |
| 2 | scallions, green and white parts, chopped | |
| 1 | small | apple, chopped |
| 1/2 | cup | toasted slivered almonds* |
| 1/2 | cup | mayonnaise |
| 2+ | teaspoons | curry powder |
| 1/2 | teaspoon | salt |
| 1/4 | teaspoon | freshly ground black pepper |
| 1 | tablespoon | chopped Italian flat-leaf parsley |
| * While raw slivered almonds work, toasted nuts add more flavor and crunch. |
Directions
- Place the chicken, scallions, apple, and almonds in a spacious bowl. Set aside
- Using a separate bowl, mix the mayonnaise, curry powder, salt, pepper, and parsley together.
- Pour the dressing over the chicken mixture and toss to coat. Do not overmix.
- Taste the salad and adjust the seasonings.
- Cover the mixture with plastic wrap and refrigerate for several hours to allow the flavors to develop.
Preparation Time:
Ten minutes, plus several hours downtime.
