Curry Chicken Salad with apricots and walnuts. A bright, intensely flavourful twist on good old chicken salad! Delicious on sandwiches or as the star of a dinner salad.
This Curry Chicken Salad recipe came about because of a mass of leftover chicken breast in the fridge. Truth be told, there is almost always leftover chicken in our fridge!
If I’m roasting chicken it is very rare for me to cook just one. I almost always cook two and plan for leftovers, especially if it is a Sunday dinner.
Monday leftovers can be both a blessing and a curse though. It does take a little imagination and a bit of creative thinking to make sure those leftovers never get boring.
On this occasion there were more leftovers than usual. I had cooked two whole chickens in my backyard smoker Beer Butt Chicken style.
At the time I thought there would be 4 of us for dinner.
However, as so often happens with teens in the household, they tend to make their own last minute plans. Mom and Dad are very often left to our own devices, especially during these warm sunny days.
As a rule, Spouse and I prefer the dark meat and the kids have almost always preferred the white meat. Therefore we had 4 whole chicken breasts in the fridge the next day.
I had baked some fresh whole wheat and spelt flour sourdough bread in the morning, so by lunchtime we were ready for a great chicken salad sandwich.
I turned to Spouse for ideas about how to jazz up our chicken salad. We bounced some ideas back and forth as we were scouring the cupboards and fridge.
Some previously toasted walnuts and a few leftover dried apricots gave us the inspiration for this version of chicken salad. We’ve always liked adding fruit and nut elements to salads. Our Turkey Waldorf Wraps are a great example.
We knew we were onto a winner at first bite. Wow! It turned out to be a terrific combination of flavours and textures.
From the sweet touch of the apricots to the crunchy nuts and crispy crusted bread, it really was a substantial meal all in itself.
The next day, we had leftover leftovers, with some of the curry chicken salad remaining from the day before. Number one son ate some on a sandwich and loved it; the rest Spouse and I had on a simple green salad for lunch.
It was perhaps even more delicious the next day. The green salad idea, is also a terrific one to keep in mind for a summer dinner party.
It’s an appetizer course that could easily be made a day ahead and then served in small portions on the night of the party. I’ll be keeping that one in mind for later as the summer moves on.
If you liked this recipe you’ll be sure to find many more to try and love in our collection of 26 Best BBQ Side Dishes.
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- 2 cups leftover cooked chicken
- 1/4 cup chopped dried apricots
- 1/4 cup red bell pepper, diced finely
- 1/2 tsp yellow curry powder
- 1/4 cup low fat mayo
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1/4 cup toasted walnuts
- 1 tbsp chopped chives, or 2 tbsp green onion
- salt and pepper to season
- Toast your walnuts first so they can cool. I place them on a small cookie tray and bake for 10 minutes at 350 degrees F.
- Toss the walnuts at the half way point to help them toast evenly.
- Roughly chop the nuts once they have cooled for 10-15 minutes
- Toss all of the ingredients together until well combined. Add a little more mayo if the dressing seems to be too thin.
- Serve on good crusty bread as sandwiches or on a green salad.
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Rock Recipes: The Best Food From My Newfoundland Kitchen
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Amount Per Serving Calories 206 Saturated Fat 1g Cholesterol 50mg Sodium 193mg Carbohydrates 12g Fiber 1g Sugar 9g Protein 17g