Curried Chicken Salad

 

I like chicken salad, but let’s face it, chicken, on its own, particularly the breast, is rather insipid. I generally like to season it within an inch of its life with Montreal Chicken Seasoning to ensure the chicken salad is flavorful, but I also like to add lots of other ingredients to give it various textures, interest, and crunch. I like to not only add crunch, but also, savory, sweet, and tart. All of these tastes can be found in this toothsome Curried Chicken Salad.Curried Chicken Salad

 ½ c. Duke’s mayonnaise

2 T. freshly squeezed lime juice

2½ t. curry powder

½ t. kosher salt, plus more to taste

¼ t. freshly ground black pepper

3 c. cubed cooked chicken*

½ c. diced celery

½ c. diced, peeled Granny Smith apple

½ c. golden raisins

2 scallions, chopped

½ c. cashews

Paprika, to garnish

 In a large bowl, stir together mayonnaise, lime juice, curry powder, salt, and pepper. Fold in chicken, celery, apple, raisins, and scallions until well coated. Cover and chill until ready to serve.

 Just before serving, fold in cashews and sprinkle with paprika (if desired). Taste and adjust seasonings, as needed.

 This is wonderful when served on romaine lettuce leaves, but it also makes a nice filling for lettuce cups, and no carbs!

 *It has to be cubed. That is the only way you’re going to get the proper chicken to celery to scallion to apple to cashew ratio.

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