My Curry Chicken Salad

A Korean 1

"Inspired by the curry quinoa salad I often make, I adapted the recipe to a chicken salad. I omitted a few ingredients while adding a few others. I first made this salad using rotisserie chicken that I had shredded. Adjust the spices to suit your tastes. This is just a jumping off point. I always prefer less mayo than most people so, you may want to increase the mayo. Yummy on crackers, bread, or just by itself! It’s always a hit at parties!"


10 4 servings yields 2 cups
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  • Ready In

  1. Put all ingredients in a medium bowl and mix well. Let it sit in the fridge for at least a few hours before serving to allow the flavours to meld.
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