Mudgeeraba Spices
Chicken Curry Salad
Creamy, gently spiced chicken tossed with crisp celery, sweet apple and sultanas.
A crowd-pleasing salad for wraps, rolls or leafy bowls, with optional toasted nuts for crunch.
Ingredients
- 3 cups cooked chicken, shredded (rotisserie works)
- ½ cup Greek yoghurtormayo (or half/half)
- 2–3 tspMudgeeraba Spices Bombaywalla Curry Powder(mild)
- 1 tsp lemon juiceorapple cider vinegar
- 1 small apple, diced (or mango in summer)
- ½ cup celery, sliced
- ¼ cup sultanas (or cranberries)
- 2 tbsp toasted almonds or cashews (optional)
- 2 tbsp chopped coriander or spring onion
- Bag of mixed green leaves
- Salt & pepper to taste
Method
In a bowl, whisk yoghurt/mayo +curry powder+ lemon, season to taste.
Fold in chicken, apple, celery, sultanas and nuts.
Chill 10–15 mins. Sprinkle herbs and serve
