I’ve recently found a new love, and that new love is called curry powder. I don’t know why this spice has suddenly become my go-to in marinades and sauces, but it sure gives a kick to just about anything. Looking for a quick healthy marinade for salmon? Combine curry powder, olive oil, and salt, and you’re good to go. But today, I’ll be focusing on making curry chicken salad.
This chicken salad recipe was inspired by a local shop near my work, where my coworkers and I frequently go to grab lunch. So every time I see the curry chicken salad on display, I know that’s what I’m getting for lunch. So here’s my recipe for curry chicken salad.
Delightful Curry Chicken Salad Recipe
- 2 pounds chicken breast
- 3 tablespoons mayonnaise
- 4 tablespoons curry powder
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 cup raisins
- 1 cup walnuts
- Boil your chicken breasts in water over high heat. Once cooked, transfer to a bowl and let cool. Next, you’re going to want to shred your chicken. The easiest way to do this is with your hands, but be sure the chicken has had time to cool.
- Then add your mayonnaise, curry powder, olive oil and salt. Feel free to taste as you go. My recipe is just a guideline; you can add as much or as little of something as you’d like. Lastly, fold in the raisins and walnuts.