American
Curried Chicken Salad with Grapes & Cashews
Tender shredded chicken in a bright, gently curried dressing with juicy grapes, crisp celery, and roasted cashews.
4 servings · 15 minutes prep
Ingredients
Main
- 3 cups, shredded; preferably rotisserie breast and thigh meat
- 1 cup, halved
- 1/2 cup, finely diced
- 1/3 cup, unsalted and roughly chopped
- 1/3 cup
- 2 tbsp
- 1 tbsp, freshly squeezed
- 1 1/2 tsp
- 1/2 tsp
- 1/2 tsp, Diamond Crystal
- 1/4 tsp, freshly ground
Directions
General
- Whisk 1/3 cup mayonnaise, 2 tbsp plain whole milk yogurt, 1 tbsp lemon juice, 1 1/2 tsp curry powder, 1/2 tsp honey, 1/2 tsp kosher salt, and 1/4 tsp black pepper in a large bowl until smooth.
- Fold in 3 cups cooked chicken and 1/2 cup celery until lightly coated. Gently fold in 1 cup seedless red grapes and most of the 1/3 cup roasted cashews, reserving a small handful of cashews for the finish.
- Let the salad rest for 5 minutes, then taste and adjust with a little more kosher salt or lemon juice if needed.
- Scatter the reserved roasted cashews over the salad.
- Serve in lettuce cups, on bread, or with crackers. The dressing should cling lightly to the chicken rather than pool in the bowl.
