I have two go-to chicken salad recipes. #1 is the classic chicken salad which is chicken, chopped celery, onion, mayo and a touch of fresh tarragon. It’s delicious, but it’s “the usual”. The chicken salad recipe I am using for our lunch today, #2, is different! It’s not “the usual”. It’s so loaded with flavor it will knock your socks off! It’s kind of sweet and kind of spicy. It’s the perfect blend of both.
If you follow the blog, you know I like the addition of preserves to recipes for extra flavor. Remember my Spicy Sweet Potato Salad? If you liked that potato salad you’re going to LOVE this chicken salad! Both use apricot preserves. That’s the sweet. The spicy for this recipe is the curry powder with a slight dash of cayenne.
For this recipe I use rotisserie shredded chicken that I get from the market. It’s already shredded, so I just give it a rough chop and it’s ready to be tossed with some fresh diced mango, chopped celery and scallion. Then I combine a little mayonnaise with the preserves, some lime juice, curry powder, a dash of cayenne and salt. I mix it well, pour it over the chicken mixture and toss it all together. And right before I serve it I sprinkle some chopped cashews on top. Easy, right? All the different flavors and textures are really wonderful together.
This chicken salad is perfect served on a bed of lettuce or on a nice buttery croissant. No matter how you serve it I think you are going to love all the flavors in this recipe and I’m hoping it will be your new go-to chicken salad recipe too! Hope you have something fun planned for the weekend! Remember the summer bucket list…time is flying!
- 1/3 cup mayonnaise
- 2 Tbsp. apricot preserves
- 3/4 tsp. curry powder
- juice from 1/2 a lime
- dash of cayenne
- dash of kosher salt
- 2 cups shredded rotisserie chicken rough chop
- 1/2 cup chopped celery
- 3 green onions sliced
- 1 ripe mango peeled and diced
- 1/2 cup cashews chopped
Whisk first six ingredients in small bowl. Set aside.
In large bowl combine chicken, celery, green onion and mango.
Pour dressing over chicken mixture and toss to coat.
Sprinkle with cashews before serving.
Serve on a bed of lettuce or on croissants.