Prep 5 mins
Cook 0 mins
This is a simple little lunchbox version of chicken salad that I make on occasion. It is full of fruit and very flavorful, but not fattening. Serve with crackers and vegetable sticks.
- 1 (5 ounce) can white chicken meat packed in water, drained well
- 1⁄2 medium apple, chopped
- 1 stalk celery, chopped
- 1 tablespoon raisins
- 1 tablespoon walnut pieces
- 1 tablespoon light mayonnaise
- 1⁄2 teaspoon curry powder
- salt and pepper
- Mix all together and chill in fridge till lunch time. Enjoy.
Lovely chicken salad! I doubled this recipe and used cooked/cooled chicken breast. My DS and I stuffed our chicken salad in half of a whole wheat pita, I lined mine with spring greens. Like breezermom mentioned, combining the curry with the mayo first would have been a good thing. This is a great lunchtime recipe that I'll be using again.
I used braised chicken, as I don't use canned chicken. I also used pecans instead of walnuts. But other than that, I followed the recipe exactly. This is delicious! The only thing I would do differently is combine the mayonnaise and curry powder to make it easier to distribute the spice evenly. Delicious as is, but I can't wait to try it stuffed into a really fresh ripe tomato! Made this for Everyday is a Holiday Tag!
What a quick and tasty little lunch. The apple I used was small so I used the whole thing. The rest of the recipe was prepared as written using Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture for the curry powder. This would be a wonderful way to use up leftover chicken. Made for Every Day Is A Holiday Tag