Creamy Curried Chicken Salad

  • 1 tbsp. curry powder
  • 1 cup prepared mayonnaise
  • ¾ cup prepared mango chutney
  • 1 tbsp. lemon juice
  • ¼ tsp. cayenne pepper
  • 1 tsp. salt
  • 3 ribs of celery; cut on a bias
  • 1 lb. cooked chicken breast; cut into 1” pieces
  • ¾ cup sliced or slivered almonds; toasted

In a small dry sauté pan, toast curry powder until it starts to smoke lightly while tossing it continuously. Set aside to cool slightly. In a mixing bowl, combine mayonnaise, chutney, lemon juice, cayenne pepper, and salt. Stir to combine and add in cooled curry powder. Mix until thoroughly incorporated. Toss dressing with chicken, celery, and almonds. Taste and adjust seasoning if needed. Makes about 2lb. of chicken salad.

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