Curried Chicken Salad

 

I came across this recipe online and it's quickly become one of those recipes that I can't get enough of.  The first time I made it, we ate it so quickly, I found myself making a double batch a few days later.  I also made this for a family Easter lunch last weekend!

This is also another great way to utilize those rotisserie chickens from Costco:)  It is so easy and fairly quick to put together if you prep some ingredients ahead of time.

Hope you enjoy this recipe as much as I do!

CURRIED CHICKEN SALAD

serves 4

INGREDIENTS:

• ½ cup good quality mayo (I love Duke's!)
• ½ cup sour cream
• 1 tablespoon curry powder
• 1 ½ tablespoons honey
• juice from one lemon or lime
• 1 teaspoon kosher salt
• 4 cups cooked, shredded or chopped chicken
• 3 stalks celery, diced
• 1 cup seedless red grapes, quartered (you can also use dried cranberries or raisins)
• 3 green onions, finely sliced
• ½ cup salted cashews

DIRECTIONS:

1.  To make the dressing, whisk the mayo, sour cream, curry powder, honey, lemon and salt in a large bowl.
2. Add the rest of the ingredients - chicken, celery, grapes and green onions.  If serving right away, include the cashews; otherwise, if making ahead of time, leave out the cashews until it is time to serve, so they don't get soft.
3. Store leftovers in the fridge for up to 3 days (if it lasts that long!)

recipe adapted from once upon a chef