Elevate your chicken salad with the warm glow of curry; it has the perfect note of spice, sweetness, crunch, and acidity. Bold, bright, and packed with flavor! Your taste buds are going to sing with joy!
⅓-½ cup mayonnaise(or half mayonnaise/half Greek yogurt)
Salt and pepper to taste
Instructions
If cooking chicken from scratch, coat the pan with cooking spray. Add chicken to the pan. Cook for eight or more minutes on each side or until done. Place chicken on a cutting board. Cut chicken into desired shapes.
In a large bowl, combine the chicken, celery, grapes, mangoes, raisins, and green onions.
In a smaller bowl, mix the mayonnaise, mustard, curry powder, lemon juice, salt, and pepper. Let it chill until ready to use.
Finally, add the mayonnaise mixture to the bowl of chicken mixture, and mix until the chicken and mayonnaise have been thoroughly combined. If you like your nuts crunchy, throw it in at this time.
Refrigerate for at least an hour.
Serve on butter lettuce leaves or bread as a sandwich.
Notes
Don’t overcook the chicken. It will get dry and chewy. If you aren’t sure if the chicken breast is done, you can cut it to see if the juices run clear or insert a meat thermometer. It should read 165 degrees Fahrenheit.
Don’t cut up your chicken breast before cooking either. This will help it stay juicy and tender.
Taste test the dressing as you go. Adjust it to your personal preferences. You can add more curry, lemon juice, or Dijon, depending on how you like the flavor best
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.