Chicken Curry Salad

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Creamy, gently spiced chicken tossed with crisp celery, sweet apple and sultanas.
A crowd-pleasing salad for wraps, rolls or leafy bowls, with optional toasted nuts for crunch.

Ingredients

  • 3 cups cooked chicken, shredded (rotisserie works)
  • ½ cup Greek yoghurt or mayo (or half/half)
  • 2–3 tsp Mudgeeraba Spices Bombaywalla Curry Powder (mild)
  • 1 tsp lemon juice or apple cider vinegar
  • 1 small apple, diced (or mango in summer)
  • ½ cup celery, sliced
  • ¼ cup sultanas (or cranberries)
  • 2 tbsp toasted almonds or cashews (optional)
  • 2 tbsp chopped coriander or spring onion
  • Bag of mixed green leaves
  • Salt & pepper to taste

Directions

  1. In a bowl, whisk yoghurt/mayo + curry powder + lemon, season to taste.

  2. Fold in chicken, apple, celery, sultanas and nuts.

  3. Chill 10–15 mins. Sprinkle herbs and serve

 

Serve in a wrap or roll or just in a bowl.

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