Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded or diced
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
- 1½ teaspoons curry powder
- ¼ teaspoon turmeric (optional)
- Salt and black pepper, to taste
- ½ cup celery, finely chopped
- ⅓ cup raisins
- ¼ cup red onion, finely diced
- 1 tablespoon fresh lemon juice
Optional Garnishes
- Sliced almonds or cashews
- Fresh parsley or cilantro
Instructions
- Prepare the dressing: In a large bowl, whisk together mayonnaise, curry powder, turmeric (if using), fresh lemon juice, salt, and black pepper until fully combined and smooth.
- Add the chicken and vegetables: Add the shredded or diced cooked chicken, finely chopped celery, plump raisins, and diced red onion to the bowl with the dressing.
- Combine ingredients: Stir the mixture thoroughly until every ingredient is evenly coated with the creamy curry dressing, ensuring balanced flavor throughout.
- Adjust seasoning: Taste the salad and add additional salt, pepper, or lemon juice if needed to suit your preference.
- Chill the salad: Cover the bowl and refrigerate for 20–30 minutes to allow the flavors to meld and intensify.
- Garnish and serve: Just before serving, sprinkle with optional sliced almonds or cashews and fresh parsley or cilantro for added texture and freshness if desired.
Notes
- Use rotisserie chicken to save preparation time and add extra flavor.
- Replacing mayonnaise with Greek yogurt creates a lighter, tangier salad variant.
- This salad is delicious served inside sandwiches, lettuce wraps, or pita pockets for versatile meal options.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, maintaining freshness and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch, Salad
- Method: No-Cook
- Cuisine: Indian-Inspired
- Diet: Gluten Free
