Curry Chicken Salad

Curry Chicken Salad

Ingredients

1. 340 Grams Chicken (0.75 pound, precooked chicken strips, of fresh cooked diced to 1 inch cubes)
2. 1 tbsp Curry Powder 
3. 1 Cup Mayonnaise (*read notes)
4. 1 tsp Lemon (juice)
5. 2 tbsp Raisins (currents)
6. 1 Cup Mango Chutney 
7. 2 tbsp Almonds (blanched)
8. 1/2 Cup Celery (dice,d, 2-3 stems)
9. 1/4 Cup Green Onion (white and green divided )
10. 1 tsp Mustard 
11. Salt and Black Pepper

Directions

1. In wide bowl, add lime juice, olive oil, curry powder, mustard, 1/4 tsp of salt and 1/4 tsp of black pepper. Mix well. Top with *mayo (*and yogurt, if using) and chopped green onion (mostly yellow part). Mix well again.
2. Add currants (or raisins), diced celery, mango chutney, toasted almonds.
3. Mix to combine into a creamy curry sauce. Taste and adjust salt and lime juice. Next, add cooked and diced chicken.
4. Mix chicken with sauce. Refrigerate until ready to use.
5. When ready to serve, scoop into platter. Garnish with green onion. (optional toppings: red onion, diced cherry tomatoes, chopped cilantro). Serve on avocado, toast or with side of chips. Enjoy!

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