Servings: Serves 4
Ingredients
- ½ cup mayonnaise*
- 1–2 teaspoons curry powder (or to preferred taste)
- 1 tablespoon lime juice (½ medium lime)
- Fine salt
- 2 cups cooled cooked chicken, diced
- ½ medium apple with peel, diced
- 1 celery rib, finely diced
- 2 tablespoons red onion, finely diced
- ¼ cup raisins
- ¼ cup roasted and salted cashews, roughly chopped
- 2–4 tablespoons chopped fresh cilantro
Instructions
- In a medium bowl, mix together the mayonnaise, curry powder, lime juice, and salt. Taste and adjust curry powder and salt to your liking.
- Add the cooked chicken, diced apple, celery, and onions to the mayo mixture and stir until well combined.
- Fold in the raisins, cashews, and cilantro.
- Serve in a lettuce wrap, on a bed of greens, in a tortilla, or between slices of your favorite bread.
- Store in an airtight container in the refrigerator for up to 4 days.
Notes
*I love this avocado oil mayonnaise. If you need an egg-free mayo, use a vegan or plant-based mayonnaise. For a lower-fat option, substitute ½ of the mayo with plain Greek yogurt.
Use spicy or Madras-style curry powder if you prefer a little more heat.
If red onions are not your preference, try using a combination of the white and green parts of 1-2 green onions.
Can use golden raisins, currants, dried cranberries, or sliced red grapes in place of the raisins.
Nutrition Information
- Serving Size: Heaping ¾ cup (without additional accompaniments)
- Calories: 378
- Fat: 27 g
- (Sat Fat: 4 g)
- Sodium: 222 mg
- Carbohydrate: 12 g
- (Fiber: 2 g
- Sugar: 7 g)
- Protein: 23 g
- Cholesterol: 76 mg
