Print
Curry Chicken Salad with apricots and walnuts
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.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 206 kcal
Ingredients
- 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
Instructions
-
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.