Curry Chicken Salad

5 from 6 votes

Curry Chicken Salad is packed with apples, golden raisins, and toasted almonds. Perfect for sandwiches, wraps, and stuffed avocados.

Prep Time20

Total Time20

Course: Lunch, Main Dish, Sandwich

Cuisine: American

Keyword: Curry Chicken Salad

Servings: servings

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 3–5 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.

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