Mohamed Shili This delicious curry chicken salad by Joanna Gaines is a quick and easy recipe perfect for lunches or light dinners. With a creamy, flavorful dressing and a mix of crunchy apples, celery, and cashews, it’s both nutritious and satisfying. Easily customizable with pantry staples, it’s great on greens, wraps, or your favorite bread!
Recipe Ingredients:
- ½ cup mayonnaise
- 1–2 teaspoons curry powder (or to taste)
- 1 tablespoon lime juice (½ medium lime)
- Fine salt
- 2 cups cooled cooked chicken, diced
- ½ medium apple with peel, diced
- 1 celery rib, finely diced
- 2 tablespoons red onion, finely diced
- ¼ cup raisins
- ¼ cup roasted and salted cashews, roughly chopped
- 2–4 tablespoons chopped fresh cilantro
How To Make Curry Chicken Salad?
- Mix the dressing: In a medium bowl, combine the mayonnaise, curry powder, lime juice, and salt. Adjust the seasoning to taste.
- Combine the salad: Add the diced chicken, apple, celery, and red onion to the bowl with the dressing. Stir until everything is evenly coated.
- Fold in extras: Gently fold in the raisins, cashews, and chopped cilantro.
- Serve and enjoy: Serve in a lettuce wrap, over a bed of greens, in a tortilla wrap, or between slices of your favorite bread.
- Store leftovers: Transfer to an airtight container and refrigerate for up to 4 days.
Recipe Tips:
- Use Fresh Lime Juice: Fresh lime juice makes a big difference in flavor compared to bottled juice. Squeeze the lime just before mixing for the freshest taste.
- Cool the Chicken Before Mixing: Make sure the chicken is completely cooled before adding it to the salad. Warm chicken can make the mayonnaise separate and change the texture.
- Dice Ingredients Evenly
- Cut the apple, celery, and onion into small, even pieces. This ensures each bite has a perfect balance of flavor and texture.
- Toast the Cashews: If your cashews aren’t already roasted, toast them lightly in a dry pan. This brings out their natural flavor and adds extra crunch.
- Let the Salad Rest: After mixing, let the salad sit in the fridge for at least 30 minutes. This allows the flavors to blend and makes the salad taste even better.
How To Store Leftovers?
First, let the leftover curry chicken salad cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 4 days.
Nutrition Facts
- Calories: 240
- Total Fat: 17g
- Saturated Fat: 3.1g
- Cholesterol: 59mg
- Sodium: 461mg
- Potassium: 274mg
- Total Carbohydrate: 5.6g
- Dietary Fiber: 1.3g
- Sugars: 3.7g
- Protein: 16g
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Joanna Gaines Curry Chicken Salad
Description
This delicious curry chicken salad by Joanna Gaines is a quick and easy recipe perfect for lunches or light dinners. With a creamy, flavorful dressing and a mix of crunchy apples, celery, and cashews, it’s both nutritious and satisfying. Easily customizable with pantry staples, it’s great on greens, wraps, or your favorite bread!
Ingredients
Instructions
- Mix the dressing: In a medium bowl, combine the mayonnaise, curry powder, lime juice, and salt. Adjust the seasoning to taste.
- Combine the salad: Add the diced chicken, apple, celery, and red onion to the bowl with the dressing. Stir until everything is evenly coated.
- Fold in extras: Gently fold in the raisins, cashews, and chopped cilantro.
- Serve and enjoy: Serve in a lettuce wrap, over a bed of greens, in a tortilla wrap, or between slices of your favorite bread.
- Store leftovers: Transfer to an airtight container and refrigerate for up to 4 days.
Notes
- Use Fresh Lime Juice: Fresh lime juice makes a big difference in flavor compared to bottled juice. Squeeze the lime just before mixing for the freshest taste.
- Cool the Chicken Before Mixing: Make sure the chicken is completely cooled before adding it to the salad. Warm chicken can make the mayonnaise separate and change the texture.
- Dice Ingredients Evenly
- Cut the apple, celery, and onion into small, even pieces. This ensures each bite has a perfect balance of flavor and texture.
- Toast the Cashews: If your cashews aren’t already roasted, toast them lightly in a dry pan. This brings out their natural flavor and adds extra crunch.
- Let the Salad Rest: After mixing, let the salad sit in the fridge for at least 30 minutes. This allows the flavors to blend and makes the salad taste even better.
Joanna Gaines Curry Chicken Salad
