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If you like chicken salad but have never tried it with the addition of curry powder, you are missing out. It's warming and a little bit spicy without losing the creaminess. I actually like it better than the standard.

This recipe uses raisins, which give a nice chewy sweetness to each bite. Chopped dates or sultanas are also delicious. I also like this recipe for make-ahead, so I'll do up a double batch and keep it in the fridge for lunch all week.

If I have a luscious tomato laying around, I'll slice it then pile-on the chicken salad- no crackers or bread needed. Yum!

Notes: Mayo is Hellmann's.


Ingredients: 1 1/2 cups precooked chicken, chopped (or 9.75 oz. can of cooked white chicken), 1/4 cup Greek yogurt, scant 1/4 cup light mayonnaise, 1/4 cup chopped shallot (or 2 chopped green onions), 1/3 cup chopped walnuts, 1/3 cup raisins, 2 tsp. curry powder, 1 tsp. coriander, pinch of cinnamon, dash of apple cider vinegar (optional), salt and pepper to taste.

Makes about 2 cups.

1. Prep: Chop the chicken well and mince the shallot. If raisins are large, roughly chop. Toast the walnuts in a dry pan on medium-low until fragrant, chop, and add to the bowl.

2. Make dressing: Add mayo, Greek yogurt, curry powder, coriander, cinnamon, vinegar (if using), and salt and pepper.

3. Finish: Mix well to combine. Taste for seasoning. Store in a covered container in the refrigerator for up to 5 days.

#Curried Chicken Salad #Curried Chicken Salad by the kitchette #Curried Chicken Salad recipe #recipe for Curried Chicken Salad by the kitchette


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