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Curried Chicken Salad: Nut Free, Easy, and Versatile
My recipe for curried chicken salad can be eaten in a sandwich, over a salad, or with rice, pasta, or crackers. This is great for meal prep over the weekend in order to have lots of meal options during the week. I add a lot of celery and scallions, feel free to adjust the amounts as desired. Use canned chicken for a no-cook option.
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Ingredients
- 2 chicken breasts, cooked and chopped (approximately 4-5 cups)
- 2 cups celery, finely diced (approximately 8 stalks)
- 1 cup mayonnaise
- 2 tablespoons curry powder more if desired
- 1 teaspoon freshly ground black pepper
- 2 bunches scallions finely sliced
Instructions
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In a large mixing bowl, combine the chopped chicken, diced celery, mayonnaise, curry powder and freshly ground pepper the mayonnaise and curry powder are almost evenly distributed. Add the sliced scallions and mix gently to combine.
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Transfer to an airtight container and refrigerate until ready to serve.