Curry Chicken Salad
This is one of my favorite summer salads! It is so full of yummy ingredients. It has Craisins that add a little tartness, celery for crunch, sunflower seeds for saltiness, grapes that give a burst of sweetness, green onions add flavor, and the chicken smooths it out with some protein. There are a lot of layers of flavor and textures going on in here! And I didn’t even mention the subtle taste of curry you get in each bite.
The best part is, this salad is so customizable. If it was just me eating this salad, I would have added a whole lot more curry, but I wasn’t sure my family would like that so there is just a hint of curry in this recipe. But if you like curry, keep adding more until it is right for you.
You can also add more or less of a certain ingredient depending on your tastes. The only thing I would be careful of is that you have the same ratio of sauce to other ingredients so it isn’t too dry or too saucy depending on what you change.
This salad would be perfect for a brunch, wedding or baby shower (maybe served in cute little mason jars), or just a cool summer lunch or dinner. It is really simple to whip up, just a little bit of chopping and mixing a few ingredients together for the sauce. We have been making this salad for years, and it is definitely a favorite in our family (at least with the girls). I hope it becomes one of your favorites, too!
Curry Chicken Salad
- 3 c cooked chicken cut into bite sized cubes (I coated chicken breasts in olive oil, salt, and pepper, then baked for 1 hour at 350 degrees)
- 2 c celery, sliced
- 1 c red grapes, halved
- 1 c roasted, salted sunflower seeds
- 1 c Craisins or raisins
- 1 c green onions, sliced
- 2 c mayonnaise (I suggest Best Foods brand)
- 1 Tablespoon curry powder
- 1 tsp. fresh lemon juice
- Place chicken, celery, grapes, sunflower seeds, Craisins, and green onions in a large bowl. Stir gently to mix.
- In another medium-sized bowl, stir together mayonnaise, curry, and lemon juice until combined.
- Pour sauce over other ingredients, and gently fold together until evenly coated.
- Refrigerate until ready to serve. Serve cold.
- Be sure to leave the salad out at room temperature no more than 2 hours, and refrigerate any leftovers.
Recipe from Cook AZ I Do, originally from my sister, Lori Ridenour