Curry Chicken Salad Recipe
Curry Chicken Salad is bold, creamy, and packed with sweet heat from mango, avocado, and curry spice, great for meal prep, wraps, or sandwiches!
Servings: 4
Calories: 257kcal
Ingredients
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- ½ ripe avocado mashed
- 1½ teaspoon curry powder (or to taste - use your favorite!)
- ½ teaspoon smoked paprika
- 1/4 teaspoon cayenne powder optional, for heat
- 1 tablespoon honey
- Zest and juice of ½ lime
- 2 cups cooked chicken shredded or cubed (rotisserie works great)
- ¼ cup celery finely diced
- 2 scallions thinly sliced
- ½ cup mango diced
- ¼ cup golden raisins
- ¼ cup cashews or almonds chopped
- 2 tablespoon cilantro chopped
- Salt & pepper to taste
Instructions
- Make the Creamy Base. In a bowl, whisk mayo, yogurt, mashed avocado, curry, paprika, cayenne, honey, lime juice/zest. Season with salt and pepper.
- Add Crunch & Fruit. Gently fold in chicken, celery, scallions, mango, raisins, and nuts until evenly coated.
- Fresh Finish. Stir in cilantro just before serving to preserve freshness.
- Chill & Serve. Rest the chicken salad 30 mins to meld flavors. Serve on lettuce wraps, croissants, crackers.
Nutrition
Calories: 257kcal | Carbohydrates: 21g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 103mg | Potassium: 367mg | Fiber: 4g | Sugar: 14g | Vitamin A: 554IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 1mg