Who loves curry? Curry salad just hits the spot on a hot summer’s day with the delicious spices and the snap of sweetness and tartness of apple. Can be served over rice, a bed of lettuce, made into sandwiches, lettuce, wheat, or gluten-free wraps.

We placed 3 chicken breasts in the Sunflair® roaster with a drizzle of olive oil and a few twists of freshly ground pepper, covered and cooked.

Curry Salad

Bill Bloom

Curry salad just hits the spot on a hot summer’s day with the delicious spices and the snap of sweet and tartness of apple.

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Course Main Course

Servings 4 servings

Ingredients

  

• ½ cup mayonnaise (110 g)
• 2 tbsp freshly squeezed lemon juice (30 ml)
• 1 tbsp yellow curry powder (11 g)
• ½ tsp salt (2.5 g)
• ¼ tsp freshly ground black pepper (1 g)
• 3 chicken breast(s) cooked and cut into bite-size chunks
• 1  Granny Smith apple peeled, and diced
• ⅔ cup celery chopped (76 g)
• ½ cup cashews roasted (56 g)
• ⅓ cup raisins (50 g)
• ¼ cup chives sliced (12 g)

Instructions

 

• In a large bowl, combine mayonnaise, lemon juice, curry powder, salt, and pepper.
  ½ cup mayonnaise, 2 tbsp freshly squeezed lemon juice, 1 tbsp yellow curry powder, ½ tsp salt, ¼ tsp freshly ground black pepper
• Add the cubed chicken, chopped apple, celery, cashews, raisins, and chives. Combine all ingredients to incorporate.
  3 chicken breast(s), 1  Granny Smith apple, ⅔ cup celery, ½ cup cashews, ⅓ cup raisins, ¼ cup chives
• Refrigerate the Chicken Curry Salad for an hour to two before serving, so the flavors meld and raisins plump.