Curried Chicken Salad
No-cook Curried Chicken Salad is a lively take on classic chicken salad, perfect for warm summer days.
Servings 4
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon curry powder (see Kitchen Notes)
- 1/2 teaspoon salt, plus more to taste
- a generous grind of freshly ground black pepper
- 4 cups cooked chicken, chopped into small bite-sized pieces (see Kitchen Notes)
- 1/2 cup diced celery, or slightly more
- 1/3 cup sliced scallions
Instructions
- In a large bowl, mix mayonnaise, lime juice, curry powder, salt and pepper.
- Add chicken, celery and scallions. Stir until well combined. Taste and adjust flavors with more salt, if needed—our store-bought rotisserie chicken provided plenty of salt on its own. Cover and chill until ready to serve (extra time in the fridge will give the flavors a chance to meld together).
Kitchen Notes
Curry powder. This spice mix is a British invention, based on Indian curry dishes East India Company officers discovered during Britain’s colonization of India. Look for a curry powder containing cumin, coriander, turmeric, fenugreek, black pepper, red pepper, cardamom and ginger. Any other ingredients are a bonus. Or use whatever curry powder you have on hand.
Chicken. This dish is a great way to use store-bought rotisserie chicken. You can also use leftover chicken you’ve cooked, just nothing with a big-flavored sauce or marinade that would compete with the curry powder flavorings.
Raisins? Nuts? Some recipes call for these and other ingredients, including fresh grapes. We much prefer this simpler version. The celery adds a nice crunchy element, and the scallions add a bit of brightness, and that's all you really need.