Mrs. Christensen's Chicken Salad
A filling salad with chicken, peas, almonds, water chestnuts, celery, and green onion. All tossed with a mild creamy curry dressing, and topped with cashews and crispy chow mein noodles. This Curry Chicken Salad is easy to make, healthy, and delicious.
Ingredients
For Salad
- 2 cups cooked, diced or shredded chicken I use a store-bought rotisserie chicken
- 1 8 oz can diced water chestnuts, drained
- 1/2 cup chopped celery, about 2 large celery ribs
- 1/4 cup sliced green onion
For the dressing
- 1 1/4 cups full-fat Greek yogurt
- 1/4 cup mayo if you don't want to use mayo just use 1/4 cup more yogurt
- 1 tsp curry
- 1 tbsp soy sauce
- 1 tbsp fresh lemon juice
- 1 tsp ground black pepper
Toppings
- roasted cashews
- chow mein noodles
Instructions
- Combine the dressing ingredients in a small bowl with a whisk until creamy. If it's too thick you can add a splash of water to thin it out, about 2 tablespoons.
- In a large bowl add the chicken, peas, water chestnuts, celery, green onion, and slivered almonds. Pour desired amount of dressing over the top and toss gently to combine.
- Top with cashews and chow mein noodles. Enjoy!
Notes
Tips:
- If you don't like curry- Substitute with garlic powder or a salt free, all-purpose seasoning like Mrs. Dash Original.
- Curry Substitutes- If you don't have curry on hand you can substitute with cumin, garma masala, tandoori masala, and curry paste.
- Make-ahead- Add everything to a bowl leaving off the cashews and chow mein noodles. Toss with extra leftover dressing when ready to serve and top with cashews and chow mein noodles.