Simple Curry Chicken Salad

Curry Chicken Salad

I was never a big curry fan until I spent a semester abroad in London. At the time I was a vegetarian and there wasn't a lot of food options in my neighborhood that didn't cater to non-meat eaters. Lucky for me, I discovered my love for Indian food and haven't looked back since!

Last week I had a lunch meeting at A Baked Joint in DC. If you're ever visiting the city you should definitely stop by this adorable coffee shop owned by the famous DC masterminds behind 'Baked and Wired.' Since I have tried most of their veggie sandwiches I decided to expand my horizons and order their curry chicken salad on a homemade croissant... it was out of this world delish. 

Inspired by my sandwich, I immediately decided that this chicken curry salad needed to be recreated in my kitchen. 

Here's what's inside: 
+ Organic chicken
+ Olive oil
+ Mayonnaise
+ Apple cider vinegar
+ Curry powder
+ Celery
+ Scallions
+ Raisins
+ Salt and pepper

What I love about this recipe is how many of the ingredients I already had hanging out in my kitchen. All I actually needed to buy to make this recipe was chicken! Further, once you bake the chicken the recipe only takes minutes to make! Enjoy! 

Simple Curry Chicken Salad

SIMPLE CURRY CHICKEN SALAD

Makes 4 servings
Time: 1 hour

Ingredients
1 pound (16 oz.) of organic chicken (I like skinless breast tenders) 
1 tablespoon olive oil
1/4 cup organic mayo
2 tablespoons apple cider vinegar
2 tablespoons curry powder
1/4 teaspoon salt
1 cup celery, chopped
1/4 cup scallions, sliced
1/4 cup raisins

Directions
1. Preheat the oven to 350 degrees F. Place the chicken on a baking sheet lined with parchment paper. Brush the chicken with 1 tablespoon of olive oil, salt and pepper. Bake the chicken for 35-40 minutes until the chicken is fully cooked. Set aside to cool.

2. Combine the mayo, apple cider vinegar, curry powder and salt into a small food processor or bowl and mix well. Set aside.

3. Slice the chicken into bite-sized pieces and place into a large bowl. Pour the curry dressing over the chicken and add the celery, scallions and raisins. Stir to combine.

4. Place in the refrigerator for an hour to allow flavors to blend and serve. 

Nutritional Information (per one serving) 
289 calories, 16g fat, 8g carbs, 8g sugar, 26g protein 

*Adapted from Ina Garten's Curried Chicken Salad