Ingredients with Measurements:
- 2 cups cooked and shredded chicken breast
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 1/4 cup raisins
- 1/4 cup chopped cashews
Special Equipment Needed:
- Mixing bowl
- Mixing spoon
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. In a mixing bowl, combine mayonnaise, Greek yogurt, curry powder, garlic powder, onion powder, salt, and black pepper. Mix well.
2. Add shredded chicken, diced red onion, diced celery, raisins, and chopped cashews to the mixing bowl. Mix well until all ingredients are evenly coated with the curry dressing.
3. Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Serve the curry chicken salad chilled, either as a sandwich filling, a salad topping, or a snack on its own.
- Time:
Preparation time: 15 minutes
- Cooking time: N/A
Temperature:
- Serve chilled
Serving size:
- This recipe makes 4 servings
Nutritional information:
- Calories: 370
- Fat: 26g
- Carbohydrates: 16g
- Protein: 20g
Substitutions for ingredients:
- Instead of chicken breast, you can use canned chicken, rotisserie chicken, or leftover turkey.
- Instead of mayonnaise, you can use plain Greek yogurt, sour cream, or avocado.
- Instead of raisins, you can use dried cranberries, chopped apricots, or chopped dates.
- Instead of cashews, you can use almonds, pecans, or walnuts.
Variations:
- Add chopped apple or pear for a fruity twist.
- Add diced bell pepper or jalapeno for a spicy kick.
- Add chopped fresh herbs such as cilantro or parsley for extra flavor.
Tips and Tricks:
- Use a rotisserie chicken to save time and add extra flavor to the salad.
- Make the curry dressing ahead of time and store it in the fridge until ready to use.
- Adjust the amount of curry powder to your liking.
- Toast the cashews for extra crunch and flavor.
Storage Instructions:
- Store leftover curry chicken salad in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
- N/A
Presentation Ideas:
- Serve the curry chicken salad on a bed of lettuce or mixed greens.
- Serve the curry chicken salad in a pita pocket or wrap.
- Garnish with chopped fresh herbs or extra cashews.
Garnishes:
- Chopped fresh herbs such as cilantro or parsley
- Extra chopped cashews
- Sliced avocado
Pairings:
- Serve with a side of fresh fruit or veggies.
- Serve with a side of crackers or pita chips.
Suggested Side Dishes:
- Fresh fruit salad
- Roasted veggies
- Quinoa salad
Troubleshooting Advice:
- If the curry chicken salad is too dry, add more mayonnaise or Greek yogurt.
- If the curry chicken salad is too wet, add more shredded chicken or chopped nuts.
Food Safety Advice:
- Make sure the chicken is fully cooked before shredding and adding to the salad.
- Store leftover curry chicken salad in the fridge and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food History:
- Curry chicken salad is a modern twist on the classic chicken salad, which originated in the United States in the early 1900s.
Flavor Profiles:
- The curry chicken salad has a creamy, tangy, and slightly spicy flavor profile, with a mix of sweet and savory ingredients.
Serving Suggestions:
- Serve the curry chicken salad as a sandwich filling, a salad topping, or a snack on its own.
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