Ingredients

• 2 cups cooked chicken, shredded
• 1 cup plain yogurt
• 2 tablespoons curry powder
• 1 cup celery, diced
• 1 cup apples, diced
• 1/2 cup raisins
• 1/2 cup chopped walnuts or almonds (optional)
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, combine the cooked chicken and diced vegetables (celery and apples).
2. In a separate smaller bowl, mix the yogurt, curry powder, salt, and pepper until well combined.
3. Pour the curry dressing over the chicken mixture and stir until everything is evenly coated.
4. Add in the raisins and nuts, and gently fold them into the salad.
5. Adjust seasoning to taste and chill the salad in the refrigerator for at least 30 minutes before serving.
6. Serve topped with fresh cilantro.

Frequently Asked Questions (FAQ)

1. Can I use leftover chicken for this recipe?

Yes, leftover chicken works great for this salad and saves preparation time.

2. Is the curry dressing spicy?

The curry powder used is generally mild, but you can adjust the amount to your taste.

3. Can I substitute Greek yogurt for plain yogurt?

Yes, Greek yogurt will add extra creaminess and protein to the salad.

4. How long can I store the curried chicken salad?

You can store it in the refrigerator for up to 3 days.

5. What vegetables can I add to this salad?

You can add bell peppers, carrots, or any other favorite crunchy vegetables.

6. Is this salad suitable for meal prep?

Yes, it’s great for meal prep; just keep the dressing separate until you’re ready to eat.

7. Can I make this salad vegan?

Yes, you can substitute the chicken with chickpeas and use a plant-based yogurt.

8. What can I serve with this salad?

This salad can be served with crusty bread, on a bed of greens, or as a sandwich filling.