Curry chicken salad is a quick and tasty alternative to your traditional chicken salad with exotic curry spices, sweet raisins, and crunchy almonds.
- 1/4 cup mayonnaise $0.41
- 1/4 cup plain yogurt $0.19
- 1 tsp lemon juice $0.02
- 1/2 tsp honey $0.02
- 1 tsp curry powder $0.10
- 1/4 tsp salt $0.02
- freshly cracked pepper $0.02
- 2.5 cups chopped cooked chicken* $2.95
- Pinch salt & pepper $0.05
- 2 stalks celery $0.34
- 3 whole green onions $0.12
- 1/2 cup sliced almonds $0.87
- 1/2 cup raisins $0.57
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Make the dressing by stirring together the mayonnaise, yogurt, lemon juice, honey, curry powder, salt, and pepper in a small bowl. Taste the dressing and adjust the curry powder or salt if needed.
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Season both sides of the chicken breasts with a light sprinkle of salt and pepper. Cook the chicken breast in either a countertop grill or in a skillet until cooked through. Allow the cooked chicken breast to cool while you prepare the rest of the salad.
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Finely dice the celery and slice the green onions. Place the green onion, celery, sliced almonds, and raisins in a large bowl.
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Chop the chicken into small cubes and place them in the bowl with the celery, onion, almonds, and raisins. Stir to combine. Pour the dressing over top and stir to coat.
*You can use pre-cooked chicken, like rotisserie chicken, or cook boneless, skinless chicken breasts on a grill or in a skillet. You'll want about 2.5 cups once chopped, which for me was two breasts or about 1.5 lbs. raw.