Curried Chicken Salad With Toasted Almonds

Curry chicken salad

Diana Rattray The Spruce

Prep: 25 mins
Cook: 0 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
414 Calories
33g Fat
13g Carbs
18g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 414
% Daily Value*
Total Fat 33g 42%
Saturated Fat 6g 30%
Cholesterol 75mg 25%
Sodium 312mg 14%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 6%
Total Sugars 8g
Protein 18g
Vitamin C 2mg 9%
Calcium 42mg 3%
Iron 2mg 10%
Potassium 322mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This well-seasoned chicken salad is made with 2 cups of cooked chicken. Use a store-bought rotisserie chicken, roast your own chicken, or poach some chicken breasts to make this delicious salad. It's wonderful in pita pockets, but would be great served on lettuce or salad greens as well.

We like a little extra curry powder to spice it up, but use as much or as little curry powder as you like.

Ingredients

  • 2 cups cooked chicken, diced

  • 1 rib celery, diced

  • 2 scallions, thinly sliced, optional

  • 1/4 cup slivered almonds, toasted

  • 1/3 cup golden raisins

  • 1 tablespoon lemon juice

  • 1/2 to 3/4 cup mayonnaise, or to taste

  • 1/2 to 1 teaspoon curry powder, or more, to taste

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a medium bowl, combine diced chicken, celery, onion, almonds, and raisins.

  3. Toss with lemon juice and 1/2 cup mayonnaise. Add more mayonnaise, as needed, to moisten.

  4. Add curry powder, salt, and pepper, to taste; blend well.

  5. Serve on lettuce or in pita pockets or sandwich rolls.

Tip

  • To poach chicken breasts, put 2 to 3 boneless chicken breast halves in a saucepan and cover with water. Bring the chicken to a boil over high heat. Reduce the heat to low, cover the pan, and simmer for about 15 to 20 minutes, or until the chicken is thoroughly cooked. Remove the chicken to a plate to cool. Chop the cooled chicken and proceed with the recipe.