Curried Chicken Salad
A flavorful twist on classic chicken salad with curry powder, lime, and cashews.
Ingredients
- ½ cupmayonnaise, best quality such as Hellmann's or Duke's
- ½ cupsour cream
- 2 tablespooncurry powder
- 1½ tablespoonshoney
- 1½ tablespoonsfresh lime juice, from 1 lime
- ¾ teaspoonsalt
- 4½ cupscooked shredded chicken
- 3large stalks celery, diced
- 3scallions, light and dark green parts, finely sliced
- ⅔ cupsalted cashews
Instructions
Make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, curry powder, honey, lime juice, and salt.
To the dressing, add the chicken, celery, and scallions. Toss well to combine, then taste and adjust seasoning, adding cayenne pepper, if desired. Cover the chicken salad with plastic wrap and chill until ready to serve.
Right before serving, stir in the cashews (adding them at the last minute ensures they stay crunchy).
Note: For poached chicken, use 3 pounds bone-in, skin-on chicken breasts. For roasted chicken, preheat oven to 425°F, coat chicken with olive oil, salt and pepper, and roast for 30-35 minutes. Alternatively, use a rotisserie chicken.
Make-Ahead Instructions: This salad can be made and stored in the refrigerator for up to 2 days. Wait to add the cashews until right before serving.