Paula Roy: Whole Foods in Half the Time


Super Simple Curried Chicken Salad

Show your leftovers some love

by: Paula Roy
Curried Chicken Salad is a delicious way to use up leftover cooked chicken

While I originally created this recipe to deal with a whole lot of leftover chicken, you can just as easily bake or poach a chicken breast or two whenever you get a craving for this healthy, hearty salad. I love its contrasting colours and textures and the hint of curry just makes the flavour a bit more interesting, without being overly spicy. It's a great 'clean out the fridge' meal too, because you can dice up all sorts of fruits and vegetables and add them in, if you like. I often serve it on a bed of greens (spinach is a personal favourite) but my family loves it best when tucked into little pita pockets. It's a favourite 'meal-on-the-run' in our house!

Chicken Curry Salad recipe


½ cup mayonnaise
3 tbsp milk
1 1/2 tsp apple cider vinegar
1 tsp curry powder
¼ tsp each salt and pepper
1 1/2 cups shredded chicken
1 apple, diced
2 stalks celery, diced
1 green onion, minced
½ cup toasted pecans or walnuts

curried chicken salad recipe


  Combine the mayonnaise, milk, vinegar, curry powder and salt & pepper in a small bowl. Stir vigorously until smooth.

  In a medium mixing bowl, combine chicken, apple, celery and green onions.

  Pour dressing over the chicken mixture and stir gently until everything is evenly coated with dressing.

  Add pecans and stir once more.

  Refrigerate for up to 2 hours or serve immediately.

Serves 2; can easily be doubled, tripled or quadrupled!

curried chicken salad recipe

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