Curry Chicken Salad

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.

	this recipe	typical
fat	17%	6%
acid	5%	1%
salt	0%	0%
aromatics	0%	4%

Where it stands out

• #1 of 109 for saltiness

Adapts cleanly: dairy-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

110 g	1/2 cup mayonnaise
31 g	2 tablespoons lemon juice
4 g	2 teaspoons curry powder
0 g	1/4 teaspoon celery seed (optional (see note 1))
	Salt and freshly ground black pepper
560 g	4 cups cooked chicken (cubed or shredded (see note 2))
80 g	2 celery ribs (finely chopped)
92 g	1 cup red seedless grapes (halved or quartered (see note 3))
	4 scallions (white and green parts, thinly sliced)
60 g	1/2 cup slivered almonds (or sliced almonds, toasted (see note 4))
12 g	2 tablespoons minced fresh parsley
	Bread (or butter lettuce leaves, for serving)

Method: 2 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Very good. There is a Cajun cafe? In Clearlake area of Houston, Tn. Where my sister buys curried chicken salad. They dice up water chestnuts and use slivered almonds theirs. I’m going to add at to your recipe.” — a cook, 5.0★

“Loved this chicken salad recipe! I made it as stated in the recipe but look forward to trying some of your recommended additions. It is added to our Best Recipes file. Thanks so much” — a cook, 5.0★