Creamy, crunchy, sweet, and savory, this curry chicken salad combines my favorite elements in my classic chicken salad with the dressing from my curried egg salad.
It’s from my mom’s recipe box (a friend from book club shared it with her, so I'm not sure where the recipe originally came from), and I love its spunky curried flavor.
The base of the salad is tender shredded chicken tossed with chopped celery, apple, dried cranberries, golden raisins, and slivered almonds for flavor and texture galore. So much crunch!
The creamy mayo-based dressing gets a flavor boost from warm curry powder and a heaping spoonful of apricot preserves, which adds just the right amount of sweetness to balance the savory spices.
The result is a chicken salad that feels a little fancy while still being easy enough for a weekday lunch.
Pile it onto croissants, tuck it into lettuce cups, or serve it with crackers as an appetizer. However you dish it up, don’t expect leftovers!
Enjoy!
Heidi
