Curried chicken salad with celery and mayonnaise
Enjoy a delightful twist on a classic dish with this Curried Chicken Salad recipe. Made with tender chicken breasts, crunchy celery, creamy mayonnaise, and a touch of aromatic curry powder, this simple yet flavorful salad is perfect for a light lunch or a refreshing side. Whip up this easy recipe in no time and bring a burst of exotic flavor to your table!
- 03 Jun 2025
- Cook time 10 min
- Prep time 10 min
- 6 Servings
- 5 Ingredients
Curried Chicken Salad with Celery and Mayonnaise is a delightful and savory dish that is perfect for lunch or a light dinner. Combining the tender texture of chicken with the crispiness of celery and the creamy richness of mayonnaise, this recipe offers a unique twist with a hint of curry powder. It's easy to prepare and can be a great addition to your meal rotation.
Ingredients:
Instructions:
- Rinse the chicken breasts under cold running water and pat them dry with paper towels.
- Season the chicken breasts lightly with salt and pepper if desired.
- Heat 1 teaspoon of olive oil in a large skillet over medium heat.
- Add the chicken breasts to the skillet, cooking them for about 5-7 minutes on each side or until fully cooked through and no longer pink inside. The internal temperature should reach 165°F (75°C).
- Once cooked, transfer the chicken breasts to a plate and let them cool completely.
- While the chicken is cooling, wash the celery stalks thoroughly.
- Dice the celery into small, bite-size pieces and set aside.
- Once the chicken has cooled down, shred it into bite-sized pieces using two forks or your hands.
5. Make the Salad:
- In a large mixing bowl, combine the shredded chicken, diced celery, 1/2 cup of mayonnaise, and 2 teaspoons of curry powder.
- Mix all the ingredients together until they are well combined. Make sure the chicken and celery are evenly coated with the mayonnaise and curry powder mixture.
- Taste your curried chicken salad and adjust the seasoning as needed. You may want to add a bit more salt, pepper, or even an extra pinch of curry powder if you prefer a stronger curry flavor.
- Cover the mixing bowl with plastic wrap and place it in the refrigerator to chill for at least 30 minutes. This will allow the flavors to meld together.
- Once chilled, give the salad a good stir and serve it cold.
- This curried chicken salad is delicious on its own, served over a bed of lettuce, or in a sandwich or wrap.
Tips:
- For added flavor, marinate the chicken breasts in olive oil and a pinch of salt and pepper for at least 30 minutes before cooking.
- You can use a grill, oven, or skillet to cook the chicken breasts. Make sure they are cooked through and have reached an internal temperature of 165°F (75°C).
- Chop the celery finely to ensure even distribution and a consistent texture in every bite.
- Mix the mayonnaise and curry powder together before adding them to the salad to ensure the curry flavor is evenly distributed.
- To lighten up the recipe, you can use a reduced-fat mayonnaise or Greek yogurt as a substitute for regular mayonnaise.
This Curried Chicken Salad with Celery and Mayonnaise is a versatile and flavorful dish that can be enjoyed on its own, as a sandwich filling, or even served over a bed of lettuce. Its unique blend of flavors and textures makes it a crowd-pleaser, perfect for any occasion. Try this recipe to add a touch of exotic flavor to your dining table.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 200kcal | 10% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 3.22g | 1% |
| Fiber 0.75g | 2% |
| Sugar 1.18g | 1% |
| Fat | |
| Fat 8g | 10% |
| Saturated 1.49g | 5% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 20ug | 2% |
| Choline 100mg | 18% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.23mg | 18% |
| Vitamin B3 11mg | 71% |
| Vitamin B6 0.98mg | 58% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.25ug | 10% |
| Vitamin C 1.03mg | 1% |
| Vitamin E 1.19mg | 8% |
| Vitamin K 20ug | 17% |
| Minerals | |
| Calcium, Ca 20mg | 2% |
| Copper, Cu 0.06mg | 7% |
| Iron, Fe 0.53mg | 5% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 490mg | 14% |
| Selenium, Se 27ug | 50% |
| Sodium, Na 250mg | 16% |
| Zinc, Zn 0.86mg | 8% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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