Curried Chicken Salad
Tender shredded chicken, crisp celery, red onion and sweet raisins are coated in curry mayonnaise and served with whole wheat bread.
15 min
Prep
15 min
Cook
4
Serves
674
Calories
Macros · per serving
58g protein
48g carbs
27g fat
Ingredients
For 4 servings
- 800 g chicken breast
- 120 g celery
- 60 g red onion
- 60 g raisin
- 100 g mayonnaise
- 2 tsp curry powder
- 2 tsp apple cider vinegar
- 0.25 tsp salt
- 0.25 tsp ground black pepper
- 320 g whole wheat bread
Instructions
- 1
Wash your hands. Put the chicken breast in a pot, cover with water, simmer 12–15 minutes until cooked through, then drain, let cool and shred with clean forks. Rinse the celery. Finely dice the celery and peeled red onion.
- 2
In a 2.5-liter mixing bowl, stir together the mayonnaise, curry powder, apple cider vinegar, salt and black pepper until evenly blended.
- 3
Add the chicken, celery, red onion and raisins. Fold together until the dressing coats everything evenly.
- 4
Divide the salad among four plates and serve each with 80 g of bread. Keep the salad refrigerated until serving, and refrigerate leftovers within 2 hours, or within 1 hour if the temperature is above 32°C/90°F.
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