Like everyone, we've been spending lots of time in the kitchen these days. We've been mixing up new dishes as well as tried and true recipes ... like this scrumptious curry chicken salad. It comes together quickly, and we love it freshly made with warm naan bread. But this recipe makes a ton, so we store leftovers in the fridge! Trust us: the flavors will marinate together, making it even more delicious for a working quarantine lunch.
While chicken salad typically isn't too healthy (hello, mayo), this recipe is! Packed full of curry, fresh ginger, dried apricots and crispy grapes ... it's one of our family's favorites. This dish is great year-round, but with the fresh spices balanced with an overall lightness, we find ourselves gravitating toward it even more during warmer months. Now, we're just daydreaming a picnic in the park with a container of this curry chicken salad and freshly squeezed lemonade. The countdown is on until we can all be together again! (sigh)
6 tbsp reduced-fat mayo
1/2 tsp grated orange rind
1.5 tsp orange juice
1 tsp curry powder
1/2 tsp grated peeled fresh ginger
2.5 cups diced roasted (or grilled) chicken breast
3/4 cup seedless grapes, halved
1/4 cup diced dried apricots
1/4 cup thinly sliced green onions
2 tbsp chopped cashews (optional)
1 tbsp chopped fresh parsley
4 naan breads (optional)
3 cups trimmed watercress (optional)
Combine first 5 ingredients in a large bowl; stir with a whisk. Add chicken and next 5 ingredients to mayo-mixture, tossing to coat.
Heat naan according to a package directions, if desired.
Spoon chicken salad and top with watercress, if desired.