Curry Chicken Salad

This simple, flavorful dish is perfect for summer

I suddenly remembered that HEB has an amazing pre-made Curry Chicken Salad, and I'm a little embarrassed to admit how often I've purchased it over the last few months.

I took these frequent purchases as a sign that maybe I should take a crack at making my own homemade version. And y'all, it is SO good!

You can buy and shred a rotisserie chicken to make this a no cook dish for yourself. Or cook the chicken at home in whatever method is easiest for you. I boiled mine - no shame! It's going to be chopped up and mixed in a delicious curry sauce anyway so it doesn't need to be pretty.

I also wanted to talk about mayo. If you're like me, you likely grew up with this ingredient being villainized as unhealthy and to be avoided at all costs. The reality is, mayo provides dietary fat and can be part of a balanced diet in moderation. It contains Omega-3 fatty acids and vitamin E which can help promote heart health. However, if you are someone who needs to be mindful of cholesterol or saturated fat intake, finding a light or reduced fat alternative might be more supportive of your needs. This recipe contains about 2 tbsp of mayo per (hefty!) serving, so do what feels best for you!

This is a refreshing, vibrant dish that is wonderful for to combat these hotter temperatures in summer. Put a scoop on sandwiches, lettuce wraps, or grab some crackers and dip it up!

Here's how you make it:

Ingredients:

• 2 cooked chicken breasts or rotisserie chicken, chopped or shredded

• 2/3 cup mayonnaise

• 1 tbsp curry powder

• a dash of cinnamon (optional, but adds a tiny touch of sweetness)

• 1/2 cup red grapes, halved or quartered

• 1/4 cup golden raisins

• 1/4 cup green onions, chopped

• 1/4 cup slivered almonds

• salt and pepper to taste

Instructions:

• Chop or shred your cooked chicken into bite size pieces.

• In a mixing bowl, add mayo, curry, and cinnamon. Stir until the curry is mixed in.

• Add remaining ingredients and mix until well combined.

• Store in an air tight container and refrigerate for up to 4 days.

• Makes about 4 servings.

Make it a meal

• I like to get lettuce leaves and make wraps with the chicken salad. Butter lettuce is great, but I've found burger lettuce leaves are sturdier. You could add even more veggies by topping with sliced red bell pepper and red onion.

• I usually also want some crunch in my dish so I typically will pair with crackers. Simple Mills Sea Salt almond flour crackers are my go to right now.

Will you give this recipe a try too? Please let me know in the comments or if there are any other requests you'd like to see me make!