Curried Chicken Salad with Raisins
Dress up leftovers with a lively curry dressing - a little heat, a little sweet, a little crunch. Perfect for outdoor meals in summer, potlucks or whenever guests gather for lunch, Pile this onto a thick slice of no-knead artisan French bread, a hearty pumpernickel or a nice chewy bagel for a satisfying sandwich. Adapted from Taste, you'll want to keep this easy recipe on hand.
More chicken options: French Chicken Tarragon, Mediterranean Chicken Salad, Chicken Marbella, Greek Lemon Oregano Chicken, Chicken Marsala, Fideos (Pasta) with Chicken and Greens, Roast Chicken with Bread and Greens, Buttermilk Chicken, Crispy Chicken over Turmeric Lemon Chicken, Oven Roasted Chicken Shawarma
Ingredients
1 1/2 cups mayonnaise
3/4 cups honey
3 tablespoons fresh lemon juice
1/3 cup curry powder
2 teaspoons black pepper
2 teaspoons fine sea salt
1 teaspoon cayenne
2 pounds shredded cooked chicken
3/4 cup raisins
1/4 cup celery or scallions, finely chopped
1/2 cup peeled, cored, and diced Granny Smith or other apple
Method
In a medium bowl, stir together the mayonnaise, honey, and lemon juice.
Add the curry powder, black pepper, salt, and cayenne to the mayonnaise mixture, and whisk until thoroughly combined.
In a large mixing bowl, combine the shredded chicken, raisins, celery or scallions and apples. Add the curry mayonnaise and toss until combined OR place the chicken on the plate and drizzle as much dressing as desired over the meat. Serve immediately. Stays for up to up to 3 days in the fridge.
Dress up leftovers with a lively curry dressing - a little heat, a little sweet, a little crunch. Perfect for outdoor meals in summer, potlucks or whenever guests gather for lunch, Pile this onto a thick slice of no-knead artisan French bread, a hearty pumpernickel or a nice chewy bagel for a satisfying sandwich. Adapted from Taste, you'll want to keep this easy recipe on hand.
More chicken options: French Chicken Tarragon, Mediterranean Chicken Salad, Chicken Marbella, Greek Lemon Oregano Chicken, Chicken Marsala, Fideos (Pasta) with Chicken and Greens, Roast Chicken with Bread and Greens, Buttermilk Chicken, Crispy Chicken over Turmeric Lemon Chicken, Oven Roasted Chicken Shawarma
Ingredients
1 1/2 cups mayonnaise
3/4 cups honey
3 tablespoons fresh lemon juice
1/3 cup curry powder
2 teaspoons black pepper
2 teaspoons fine sea salt
1 teaspoon cayenne
2 pounds shredded cooked chicken
3/4 cup raisins
1/4 cup celery or scallions, finely chopped
1/2 cup peeled, cored, and diced Granny Smith or other apple
Method
In a medium bowl, stir together the mayonnaise, honey, and lemon juice.
Add the curry powder, black pepper, salt, and cayenne to the mayonnaise mixture, and whisk until thoroughly combined.
In a large mixing bowl, combine the shredded chicken, raisins, celery or scallions and apples. Add the curry mayonnaise and toss until combined OR place the chicken on the plate and drizzle as much dressing as desired over the meat. Serve immediately. Stays for up to up to 3 days in the fridge.