No-Cook Curried Chicken Salad With Rotisserie Chicken
Meet your new favorite lunch: curried chicken salad. Savory, lightly spiced chicken is mixed with roasted cashews, sweet raisins, and scallions, then brightened with a squeeze of fresh lime juice. It’s delicious on its own with crackers or celery, or piled high on a croissant or tucked into a wrap. Equally good cold or at room temperature, this gluten-free, dairy-free salad is perfect for meal prep.
Servings: 6 servings
Calories: 404kcal
Equipment
Ingredients
- 3 cups rotisserie chicken, meat pulled, skin discarded, about ½ rotisserie chicken
- 1 cup mayonnaise
- 2 Tbsp red wine vinegar
- ½ lime, juiced, about 1 Tbsp
- 3 Tbsp curry powder
- ½ cup roasted salted cashews left whole or halved
- ¼ cup scallions, thinly sliced
- ¼ cup raisins or currants
- ½ tsp Kosher salt
- Pinch of freshly cracked black pepper
- Optional for serving: croissants, lettuce, wraps, crackers, or celery sticks
Instructions
- Make the dressing. Combine 1 cup mayo, 2 Tbsp red wine vinegar, 2 tsp lime juice, 3 Tbsp curry powder in a large mixing bowl, then whisk well.
- Add remaining ingredients. Add 3 cups pulled chicken, ¼ cup scallions, ¼ cup raisins, ½ tsp Kosher salt, and a pinch of black pepper. Use a spatula to gently stir until well mixed. Taste and adjust seasoning as needed. Refrigerate for at least 1 hour, then stir in ½ cup cashews.
Notes
- Note: Nutrition facts exclude croissants, wraps, crackers, and celery.
- Chicken: Use rotisserie white meat or a mix of white and dark; discard skin.
- Storage: Refrigerate leftovers up to 4 days. If making ahead, mix everything except the cashews and add them just before serving to keep them crunchy.
Nutrition
Serving: 0.75cup | Calories: 404kcal | Carbohydrates: 15g | Protein: 35g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 120mg | Sodium: 991mg | Potassium: 191mg | Fiber: 2g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg
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