I tried curry chicken salad a long time ago at one restaurant or another and loved it. Then I didn’t even think about again it until the other day when I saw something about it on Pinterest. Suddenly, I just had to have it. The next day I went to the store to pick up some ingredients and made it immediately.
I know that mayonnaise based salads aren’t the healthiest choice, but I used light mayo and ate mine on a bed of lettuce rather than on the pita bread that I had purchased. It was fantastic and I couldn’t wait to have a second helping.
*Update: I’m a HUGE fan of canola oil mayonnaise by Hellman’s (Best Foods in the West) – with the yellow lid. It has less calories per serving than regular mayonnaise, but it tastes much better than light!
And before I go, Happy Memorial Day to all my fellow Americans, especially those of you who have served to keep our country free and make our world a better place. Enjoy your holiday and be safe. If you’re looking for more barbecue friendly recipes check out these last minute Memorial Day ideas or try my Memphis style pulled pork sandwiches.
Curry Chicken Salad
- 3 boneless skinless chicken breast, cooked and chopped
- 2 stalks celery, diced
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 1/2 cup roughly chopped cashews
- 1/3 cup golden raisins
- 1/4 cup chopped fresh cilantro
- 3/4 cup mayonnaise
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place all ingredients in a large bowl and stir to combine.