culinary review

Creamy Spicy Chicken Curry Salad with Raisons and Almonds

Last Modified: 10/12/07
First Published: 04/03/07
Views: 1812
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Views: 1812

This is a wonderfully simple chicken curry salad that is perfect to serve in a sandwich or with a baked potato for lunch. The honey and the brown mustard add some extra depth and the spices provide some good kick. Do add some slivered almonds and raisins - they lift up this entire dish.

If you choose to serve this in a sandwich, then some good quality sour dough bread would be nice. We like to grill slices on a cast iron pan in some butter, then plate the sandwich with ruccola salad and a generous amount of this chicken curry salad. Perfect for a special lunch, perhaps with a light beer.

Servings: 4


  • 2,5 cups of shredded/chopped cooked chicken, preferably roasted
  • 1 celery stalk, chopped
  • 1/4 red onion, chopped
  • 1 carrot, peeled and chopped
  • 2 tbsps sour cream
  • 3 tbsps mayonnaise
  • juice of 1/4 lemon
  • 1 tbsp honey
  • 1 tbsp brown mustard
  • raisins
  • slivered almonds

Spices (to taste)
  • curry powder (good amount)
  • cumin
  • tumeric
  • onion salt
  • basil & oregono
  • cayenne
  • salt & pepper

Mix all ingredients together in a bowl and adjust mayo, sour cream, spices, lemon juice, mustard and honey to taste. Preferably let sit for a few hours to let the flavors blend before serving.