Chicken Curry Salad

 Recipe From: Laura

Chicken salad sandwiches are a favorite in our family & often found in the kids' school lunches.  Bonus!  The proteins and fats in the chicken salad help to satiate the kids throughout the day. 

So the thought came to me the other day.... why not change it up a lil by adding some curry--- a fabulous way to add a kick of flavor & flare!!   Having it on a croissant is most delicious! But for all those gluten free or paleo fans, try it in a romaine lettuce 'boat' topped with sprouts and a side of avocado. 

INGREDIENTS

1/2 cup mayonnaise (For healthiest mayo, I love Sir Kennsingtons. It uses sunflower oil w/out compromising taste)

1/2 cup sour cream  (please dont leave this out or it will be runny)

1 TBSP curry powder

1-1/2 TBSP honey

1/2- 1 TBSP fresh lime juice

3/4 teaspoon salt

3-4 cups cooked shredded chicken-- rotisserie, breast , or lunch meat

3 large stalks celery, diced

1 cup seedless grapes, halved

2-3 scallions, light and dark green parts, finely sliced

pinch smoked paprika

2-3 sprigs of dill, chopped

1/2 cup cranberries

2/3 cup salted cashews, pecans, or walnuts, chopped

a pinch cayenne pepper (optional, for heat)

1/2 teaspoon pepper (optional)

INSTRUCTIONS

Make the dressing: In a large bowl, whisk together the mayonnaise, sour cream, curry powder, honey, lime juice, and salt.

Add the chicken, celery, grapes, scallions, dill and cranberries. Toss well to combine, then taste and adjust seasoning, add in paprika.  Then add black pepper & cayenne pepper if desired. Cover the chicken salad with plastic wrap and chill until ready to serve. Right before serving, stir in the cashews (adding them at the last minute ensures they stay crunchy).

Make-Ahead Instructions: This salad can be made and stored in the refrigerator for up to 2 days. Wait to add the cashews until right before serving, otherwise they will get soft. All the ingredients are gluten free.