A classic chicken salad that feels so novel with the addition of curry powder! This recipe uses an all-yogurt dressing. Make it ahead for an easy lunch or dinner, and serve it on sandwiches, salads, crackers, or veggies.
Prep Time30mins
Total Time30mins
Course: Lunch, Main Course
Cuisine: American, Indian
Servings: 6
Author: Mandy Jackson
Ingredients
1cupplain yogurt
1/4cup white wine vinegar
2tablespoonscurry powder
2tablespoonshoney
1teaspoonkosher salt
1/4teaspoonground pepper
4cupscooked, diced or shredded chicken
1small red onion,diced
1celery stalk,diced
1/2cupraisins
1/2cupcashews,roughly chopped
Directions
In a large bowl, whisk together the yogurt, vinegar, honey, curry powder, salt, and pepper. Add the chicken, onion, celery, raisins, and cashews and toss to combine. Adjust seasoning to taste. Chill at least 1 hour prior to serving.
Notes
Leftovers will keep in the fridge for 5 days. Be sure to give it a good stir prior to serving as some separation of the dressing is normal. If you prefer, keep the nuts separate so they stay crunchier.
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