Curry Chicken Salad
This Curry Chicken Salad is a flavorful twist on the classic, featuring shredded chicken, red onion, raisins, and crunchy celery tossed in a creamy, spiced dressing. It’s the perfect meal prep recipe for busy days — great for quick high protein meals, simple high protein lunches, or healthy recipes easy. Serve in wraps, sandwiches, or lettuce cups for a light yet satisfying bite.
Ingredients
- 2 cups shredded chicken
- ½ cup celery chopped
- ¼ –⅓ cup raisins
- ¼ cup red onion chopped
- ¼ cup mayonnaise avocado oil mayo preferred
- ½ Tablespoon curry powder
- 1 teaspoon apple cider vinegar
- ¼ teaspoon ground pepper
- ⅕ –¼ teaspoon sea salt
- 2 Tablespoons cashews optional
Instructions
- In a large mixing bowl, combine mayonnaise, apple cider vinegar, curry powder, pepper, and salt. Stir until smooth.
- Add shredded chicken, celery, raisins, and red onion. Mix well until everything is evenly coated.
- Taste and adjust seasoning if needed. If the salad feels dry, add a little more mayo.
- Fold in cashews if using.
- Serve on bread, in wraps, lettuce cups, or over a bed of greens. Store in an airtight container in the fridge for 3–5 days.
Notes
- For extra protein, mix in chopped hard-boiled eggs.
- Raisins can be swapped with dried cranberries for a tart-sweet variation.
- Make it dairy-free and Paleo by using compliant mayo.