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Coquelicot Estate Vineyard

Curried Chicken Salad

Curried Chicken Salad
Recipe Date:
January 3, 2019
Serving Size:
1
Cook Time:
00:23:00
Difficulty:
Easy
Measurements:
Imperial (US)
If you’re looking for a quick and easy lunch recipe that you can prepare ahead of time. Chicken, raisins, carrots, green onion, and cashews make up this salad. A combo of yogurt and mayo for the dressing to lighten it up a bit and keep things real fresco.
Ingredients
  • 1 lb Boneless Skinless Chicken Breasts
  • 1/4 cup Whole Milk / Greek Yogurt
  • 1/4 cup Mayonnaise
  • 2 tsps Lemon Juice
  • 2 tsps Mustard
  • 1/2 tsp Pure Maple Syrup
  • 1 tbsp Yellow Curry Powder
  • 3 Green Onions, Sliced
  • 1/2 cup Raw Cashews
  • 1/2 cup Raisins
  • 1 cup Grated Carrot
Directions

1. Heat a large pot of water and bring it to a full boil. Add the raw chicken breasts and reduce heat slightly. Cook for 5 to 8 minutes (depending on thickness of chicken), or until chicken is cooked through. Place chicken on a cutting board, chop into cubes, and allow it to cool.

2. Whisk together the yogurt, mayo, lemon juice, mustard, maple syrup, and curry powder until well-combined.

3. Add the green onion, cashews, raisins, and grated carrot to a large mixing bowl, along with the cooled chopped chicken. Pour the curry dressing over everything and mix well until everything is coated.

4. Enjoy!