Curry Chicken Salad
Servings 6 Cups
Cups
This curry chicken salad recipe is a delicious addition to your lunch routine. With its flavorful curry powder, creamy Miracle Whip dressing, and crunchy celery, it's a savory, creamy, and satisfying dish that will keep you coming back for more.
Ingredients
- 3 Cups cooked chicken bite-size pieces
- 1 ½ Cups celery diced
- 1 medium apple diced
- 4 oz pineapple chunks drained
- ½ Cup slivered almonds
- 1 Cup seedless green grapes cut in half
- ½ cup Miracle Whip
- 1 ½ teaspoon curry powder
Instructions
- In a large bowl toss together the cooked chicken, celery, apple, pineapple, almonds, and green grapes.
- In a small bowl whisk together the Miracle Whip and curry powder.
- Mix in the Miracle Whip mixture into the rest of the ingredients. Stir to combine. Keep refrigerated until serving.
Notes
Expert Tip: To make your curry chicken salad recipe the best it can be, let the flavors meld together by refrigerating the salad for at least 4 hours before serving. This allows the curry powder and other spices to fully permeate the chicken and other ingredients.
Refrigerate: After you've enjoyed the flavors of your curry chicken salad, store any leftovers in a bowl, covered, in the refrigerator. This chicken salad recipe keeps well for up to 3 days.
Freeze: Unfortunately, this curry chicken salad recipe does not freeze well. The dressing and crunchy celery lose their texture, and the overall quality of the salad diminishes.
Nutrition
Serving: 1Cup | Calories: 237kcal | Carbohydrates: 18g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 54mg | Sodium: 243mg | Potassium: 407mg | Fiber: 3g | Sugar: 13g | Vitamin A: 205IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg