Curry Chicken Salad
A creamy chicken salad with curry powder, golden raisins, and almonds.
Serves 4
Prep 15 min
Cook 20 min
Ingredients
- 1 1/2 lb boneless chicken breasts
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 1 tablespoon curry powder
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1/2 cup golden raisins
- 1/3 cup sliced almonds, toasted
- 2 stalks celery, diced
- 1/2 teaspoon salt
Steps
Step 1. Poach the chicken in simmering salted water for 15 to 18 minutes, until cooked through (165°F). Cool and dice.
Step 2. Stir the mayonnaise, yogurt, curry powder, honey, lemon juice, and salt.
Step 3. Fold in the chicken, raisins, almonds, and celery.
Step 4. Chill for 30 minutes. Serve on bread, in lettuce cups, or with crackers.
Where this recipe comes from
Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.