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Chicken Curry Salad

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By: Cindy Lam Lorimer
Prep Time: 30 minutes
Servings: 5

Ingredients 

  • ¼ cup onions, chopped, soak in ice cold water bath for 30 minutes
  • 2 cups celery, chopped
  • 4 cups chicken, cooked, cut into one inch pieces (around 2 rotisserie chickens)
  • 2 ½ Tbsp yellow curry powder, I use Madras curry
  • ½ cup mayonnaise
  • ⅔ cup golden raisins
  • ½ lime, juiced
  • ¼ cup mango chutney

Instructions

  • Chop onion and soak in ice cold water bath for 30 minutes.
  • Chop celery and cut cooked chicken into one inch pieces. 
  • In a large bowl, add curry powder to mayonnaise and mix well.
  • Then add remaining ingredients and gently stir together.
  • Serve on sourdough bread or over a bed of mix greens.

Nutrition

Serving: 1portion | Calories: 406kcal | Carbohydrates: 30g | Protein: 27g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 322mg | Potassium: 729mg | Fiber: 2g | Sugar: 21g | Vitamin A: 235IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg

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