Sweet Curry Chicken Salad

After making a whole chicken in the Crock Pot, I ended up with a whole lot of chicken leftovers! I’m very lucky that my family will eat leftovers (I, for one, have never had a problem eating leftovers), but I do try to vary the flavors and presentation of leftovers if I can. A lot of the pieces of chicken I picked off of the bones were small…perfect for chicken salad!

When I make chicken salad, I usually “eyeball” the ingredients instead of measuring everything exactly. BUT this time I measured everything so I could share my exact recipe with you. The beauty of chicken salad is that it can be made a number of different ways…and they are all so good!

Here’s how I made the chicken salad:

Sweet Curry Chicken Salad (serves 4)

Ingredients

  • 3 cups of cooked chicken, chopped
  • 2 tablespoons of mayonnaise (I use real mayo)
  • 2 tablespoons of plain yogurt
  • 1 tablespoon of honey
  • 1 tablespoon of curry powder
  • 1 tablespoon of lemon juice
  • 1/4 teaspoon of salt
  • fresh cracked pepper, to taste
  • 2 tablespoons of sunflower seeds, shells removed, plus more for garnish
  • 1/2 of an apple, cored and roughly chopped
  • 1/2 cup of green or red grapes, cut in half
  • 1 rib of celery, sliced, for garnish

Place chopped chicken in a large bowl and set aside. In a small bowl, whisk together the mayo, yogurt, honey, curry, lemon juice, salt and pepper to make a dressing. Pour the dressing over the chicken, and add the sunflower seeds, apples and grapes. Mix everything together until the dressing is evenly distributed. Sprinkle with sunflower seeds and sliced celery. Serve!

For my husband and myself, I served the chicken salad over greens and sprinkled with sunflower seeds and sliced celery. The kids got a scoop of chicken salad with whole wheat crackers. It’s also great on whole wheat toast…or on a buttery croissant for a special treat!

The curry in this recipe gives the chicken some spice without actually being spicy. The honey adds a sweetness that compliments the spice of the curry. To lighten up the recipe, I used half mayo and half yogurt. If you prefer, you could use all mayo or all yogurt depending on your taste preference.

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