Curried Chicken Salad
Our quick and easy Curry Chicken Salad is a flavorful spin on the classic summer recipe that everyone knows and loves!
Ingredients
- 1.25 pounds cooked shredded chicken (about 3 boneless, skinless chicken thighs)
- 1 1/3 cup mayonnaise
- 3/4 cup wild rice cooked*
- 1/2 cup craisins
- 1/3 cup slivered almonds
- 1/3 cup green onions sliced
- 1/3 cup celery diced
- 5 tablespoons mango chutney sub. major grey's chutney
- 2-3 tablespoons lime juice
- 4-5 teaspoons curry powder
- 3/4 teaspoon kosher salt more if desired
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- serving suggestion: croissants buttered lettuce, bread
Instructions
- Put all of the ingredients in a large bowl. Mix until everything is fully combined.
- Taste and adjust any seasonings or flavors to your liking.
- Serve immediately or store in the fridge for later.
Notes
- *Wild Rice: learn how to cook wild rice on the stove top, make Instant Pot Wild Rice or buy canned wild rice (drained) to use for no extra cook time!
- Chicken: simply learn how to boil chicken thighs to use in this recipe, but feel free to also use rotisserie chicken, leftover chicken, or make some poached chicken.
- Serving: there are a variety of different ways to enjoy this chicken salad - wrap, sandwich, or by itself.
- Storage: leftovers can be kept in an airtight container in the fridge for up to 4-5 days.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
