Curry Chicken Salad

I served it in these pretty little jars with some chow mein noodles on top – SO GOOD!

I know this isn’t a very fancy, but it IS delicious. I buy or cook a whole chicken a couple times a month – I know you do too! – and sometimes my boys just don’t eat it fast enough. I had that problem a few days ago and with our warmer summer weather I thought I’d use the leftovers for a cold salad I KNOW my family loves. This curry salad is sweet and crunchy. It’s not spicy at all, though you could make it spicy by adding a few drops of Rooster/Sriracha sauce or Tabasco.


  • 2 cups cooked chicken, cut into cubes
  • 1 medium apple, cut into 1/2-inch chunks
  • 1/2 cup raisins
  • 1/2 cup thinly sliced celery
  • 3/4 cup mayonnaise
  • 2 teaspoons lime juice
  • 3/4 teaspoon yellow curry powder
  • 1/4 cup cashews

Add all the ingredients to a medium sized bowl and combine gently with a spatula. Add some water (a few drops at a time) if the dressing isn’t loose enough to coat all the chicken & apples.

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