Going to Whole Foods and picking up their curry chicken salad recipe is a delicious dish I would buy ALL THE TIME when I would go there. So, since I haven’t been there in a while, I wanted to replicate this dish with a little twist.
This curry chicken salad recipe has cranberries instead of raisins. Cranberries are a wonderful alternative to raisins. Cranberries have less sugar than raisins. They are also lower in calories than raisins and slightly more fiber.
Ready to make this version of Curry Chicken Salad? Follow along and try it for yourself.
What ingredients are in this yummy Curry Chicken Salad?
2 cups of chicken breast cubes - rotisserie- made from home or bought
½ cup celery chopped small pieces
¼ cup of almond slivers
¼ cup of cranberries dried
1 TBSP of Curry Powder
3 TBSP of Mayo with Avocado oil or regular mayo or a combo of mayo and plain Greek yogurt
1 TBSP of Cilantro dried
3 Chives chopped small
Salt and Pepper to taste
How to make this yummy Curry Chicken Salad recipe?
First, get a rotisserie chicken and cut out the chicken breast or cook it yourself. Cut it into cubes about 1-inch pieces. Set in a bowl.
Chop the chives and add to the bowl. Then, add the almond slivers, cranberries, curry powder. Cut the celery into small chopped pieces, even sizes. Add the mayo and cilantro, salt and pepper to taste. You can use a combo of mayo and yogurt for a lighter and lower in the fat mix.
Let it refrigerate for at least one hour before serving. Enjoy it on a salad or in a sandwich. You can even use large romaine hearts or lettuce leaves and layer the salad on top of it.
Below is the finished dish. What do you think? It's super yummy and great on a salad. My entire family gobbled it up! They thought it was wonderful and very flavorful. Try it and see for yourself.
Below is the printable if you want to print it out! Enjoy!