Follow these steps for perfect results
Chicken breast
skinless
Mayonnaise
Celery
minced
Apple
minced
Salted cashews
Curry powder
Salt
Boil chicken breasts until cooked through.
Let chicken cool completely.
Cube the cooled chicken into bite-sized pieces.
In a small bowl, mix curry powder and salt into the mayonnaise or yogurt.
In a large bowl, combine the cubed chicken, mayonnaise mixture, minced celery, minced apples, and salted cashews.
Thoroughly mix all ingredients until well combined.
Refrigerate the salad for at least 30 minutes to allow flavors to meld.
Serve the curry chicken salad on a bed of lettuce.
Optionally, garnish with raisins, toasted coconut, chutney, and peanuts on the side.
Expert advice for the best results
Adjust the amount of curry powder to your preference.
For a smoother salad, finely mince the celery and apples.
Add a squeeze of lemon juice for extra tang.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve on a bed of lettuce, garnished with desired toppings.
Serve with crackers or bread.
Serve as a sandwich filling.
Serve on lettuce cups.
The sweetness complements the curry.
Discover the story behind this recipe
A popular salad variation
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