Curry Chicken Salad

Whip up a hearty chicken salad using leftover rotisserie chicken with warm curry spices, sweet mangos, crunchy cashew, and fresh mint! Make-ahead recipe perfect for salads, wraps, sandwiches, and more!

Course Main Course, Salad

Cuisine American

Prep Time 15 minutes

Cook Time 0 minutes

Servings

Calories 278kcal

Author Kita Roberts

Ingredients

For the dressing

½ cup Mayo
1 tablespoon Curry powder
1 teaspoon Lemon juice
½ teaspoon Agave

For the Chicken Salad

2 lbs Chicken cooked and chopped
1 teaspoon GirlCarnivore Over Easy Egg & Everything Blend
½ Apple cored, seeded, and diced
½ White onion diced
2 Celery stalks chopped
¼ cup Shredded carrot
3 Green onions chopped
¼ cup Cashews chopped
¼ cup Dried mango
1 teaspoon Coconut flakes unsweetened
Salt and pepper
2 tbsp Fresh Mint chopped

For Sandwich Assembly (Optional)

Greens
Bread
Tomato
Microgreens

Instructions

Make Dressing:

In a bowl, whisk Mayo and curry together.
Add lemon juice, and a touch of salt.
Stir until combined

Prep Chicken

In a large bowl, toss the chicken, GirlCarnivore Over Easy spice blend, apple, onion, celery, shredded carrots, cashews, and mangos with the dressing.
Season with salt and pepper.
Fold in the mint and coconut flakes.
Season with salt and pepper as desired.

Store for later

Store the curry chicken salad in an airtight resealable contrainer in the fridge for at least 2 hours or up to 4 days until ready to use.

Serve

Serve over hearty bread as a sandwich or as desired.

Notes

Everything in this recipe is options, don't like apples, use grapes. Omit the dried fruit altogether or replace the mint with cilantro or parsley. Substitute as needed for your tastes.

Store in an airtight container for up to three days in refrigeration.

Nutrition