Chicken Curry Salad

This salad has a phenomenal crunch and plenty of flavor. If you haven't had much experience with curry, this is a fantastic recipe to start with for your palette. Try this salad on a fresh croissant or a crisp lettuce wrap.

You can easily enhance this salad flavor by adding some additional curry. Then use the basic recipe and swap in other types of nuts like walnuts or use a wider array of spices trying cayenne, cumin or even fresh dill. This makes a quick protein packed lunch that is low carb and delicious.

Ingredients:

• 1 store bought 2 pound roast chicken (this is my favorite quick cheat to this recipe)

• 1/2 cup sliced almonds

• 4 scallions, sliced

• 3 stalks celery, sliced

• 1 cup mayonnaise

• 1 tablespoon heavy cream

• 3 tablespoons curry powder

• 1 tablespoon sugar

• Kosher salt and freshly ground black pepper

Directions:

1. Pull the chicken apart from the skin and bones, discarding them. Cut the roast chicken into small pieces.

2. Put the chicken, almonds, scallions and celery in a large bowl. If you like a little fruit sweetness, you can add an optional 3/4 cup golden raisins.

3. In another bowl, mix the mayonnaise, cream, curry powder, sugar and some salt and pepper. Pour the dressing over the salad ingredients and gently toss to combine. Taste and adjust the curry seasoning and the salt/pepper.

4. Allow to chill for several hours (or even overnight). Serve on a bed of lettuce or in a sandwich. This tastes great on crackers or pita triangles too.

If you want to roast your own chicken, instead of buying one:

1. Preheat the oven to 400 degrees.

2. Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper.

3. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad.

Leave me a comment with your favorite curry recipe!

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