This easy Curry Chicken Salad is so quick and simple to make - perfect for your next picnic or summer get-togethers. You are going to love how delicious the chicken salad is. Lean chicken, in a wonderfully creamy curried mayonnaise, finished with celery, cranberries, dried apricots, almonds, and fresh chives. Serve it up on top of a lettuce leaf, in a bread roll, with toast points or in an avocado. You can make this for lunch, as a side at a barbecue, for a baby shower or as a light dinner.
Combine the dressing ingredients together in a bowl and mix well.
For the Curry Chicken Salad
Place the cooked chicken in a large bowl and pour over the dressing. Mix well
Finely chop the celery stick, then cut teh dried apricots into quarters.
Add these to the salad along with the dried cranberries, slivered almonds and chopped chives.
Stir well then refrigerate for at least an hour. (see note 3)
Notes
Heavy cream/double cream/thickened cream.
4 cups of cooked chicken is between 2 large and 3 regular chicken breasts, see how to easily poach the chicken here. Alternatively you can cut the meat from a rotisserie chicken.
You can eat the curried chicken salad straight away but it will definitely benefit from a stint in the fridge. It will keep for up to 3 days, assuming you used fresh chicken.