Fruity Curry Chicken Salad (Printer-Friendly)

Tender chicken, juicy fruits, and aromatic curry blend for a colorful, protein-rich meal ready in minutes.

# What You’ll Need to Cook:

→ Protein

01 - 400 g cooked chicken breast and thigh, diced or shredded

→ Fruits

02 - 125 g red grapes, halved
03 - 1 Granny Smith apple, cored and chopped into 0.5 cm cubes
04 - 50 g dried cranberries or golden raisins

→ Vegetables

05 - 2 celery stalks, finely diced
06 - 2 spring onions, thinly sliced

→ Nuts and Seeds

07 - 40 g roasted cashews, roughly chopped
08 - 20 g slivered almonds, lightly toasted

→ Herbs

09 - 2 tbsp fresh coriander, chopped

→ Dressing

10 - 80 g mayonnaise
11 - 60 g Greek yogurt
12 - 1.5 tbsp Madras curry powder
13 - 2 tbsp mango chutney
14 - 1 tbsp fresh lime juice
15 - 1 tsp mild honey
16 - 1/2 tsp fine sea salt
17 - 1/4 tsp black pepper

# Steps to Prepare:

01 - Wash, dice, and measure all fruit, vegetables, and herbs. Dice or shred the chilled, cooked chicken. Toast nuts lightly in a dry skillet over medium heat, stirring constantly until golden, then allow to cool.
02 - In a large mixing bowl, whisk together mayonnaise, Greek yogurt, curry powder, mango chutney, lime juice, honey, salt, and pepper until smooth.
03 - Add the diced or shredded chicken to the bowl and stir thoroughly to ensure all pieces are coated in the curry dressing.
04 - Gently fold in chopped apple, halved grapes, dried cranberries or raisins, celery, and spring onions. Mix just until evenly distributed.
05 - Add cashews, slivered almonds, and chopped coriander. Fold gently to preserve crunch and freshness.
06 - Cover and refrigerate for at least 1 hour to allow flavors to develop. Serve cold in sandwiches, lettuce cups, on a salad platter, or with your choice of garnish.

# Extra Cooking Tips:

01 - For maximum flavor and best texture, add toasted nuts just before serving to retain their crunch.
02 - The salad keeps well in the refrigerator for up to 4 days if stored in an airtight container.
03 - For a lighter version, substitute more Greek yogurt for half the mayonnaise.

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