Curried Chicken Salad with Almond Cream
Posted by Olivia on Mon, March 21, 2011
We’re currently featuring our collection of Olive Oil Roasted Almonds with Smoked Sea Salt and Herb de Provence online, and these heavenly nuts are a must-try for nut lovers. They have a distinct smoky flavor with an earthy undertone that’s usually absent from bitter almonds.
To celebrate these roasted delights, we gave the classic spring picnic entree, the chicken salad, a heart-healthy facelift. Traditional chicken salad is made with loads of mayonnaise, which we replaced with a simple, homemade almond cream. Plain yogurt (use Greek, if you can find it) and our Roasted Almonds puree into a rich, smooth cream that plain mayo just can’t compare with, and the nutty almond flavor pairs perfectly with chicken and curry.
If you’re not a fan of curry flavor, just omit it from the recipe; substitute any fave herbs or spices instead. You really can’t go wrong with this recipe. We’re fairly certain the almond cream will be making an appearance in future salads to come.
Ingredients
Salad
2 cups cooked, cubed chicken
½ cup cooked chickpeas
¼ cup finely chopped purple cabbage
¼ cup finely chopped red onion
¼ cup finely chopped celery
¼ cup finely chopped red bell pepper
¼ cup raisins
¼ cup chopped fresh cilantro
Sauce
1 cup plain yogurt
1/3 cup Roasted Almonds
¼ cup fresh lime juice
1 teaspoon curry powder
Sea salt and cayenne pepper, to taste
Directions
- Combine all salad ingredients in a large bowl; toss.
- Combine all sauce ingredients in a food processor; puree until smooth. Adjust seasonings to taste. Pour over chicken mixture; toss well to coat. Serve immediately or chilled.
Makes about 4 servings.
