Curried Chicken Salad with Apples, Raisins &Amp; Almonds

This curried chicken salad is a delightful twist on a classic. Tender shredded chicken is tossed in a creamy dressing with a hint of curry powder, then mixed with crisp apple, sweet golden raisins and crunchy sliced almonds. Served over a bed of fresh spinach brightened with lemon, it’s a satisfying meal that’s perfect for lunch or a light dinner.

The combination of flavors and textures-creamy, crunchy, sweet and savory-makes every bite interesting. Plus, it comes together quickly, making it an excellent choice for busy weeknights or meal prep. Give it a try and see why our team couldn’t get enough!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 4-5 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then shred with two forks.
3. While the chicken rests, prepare the dressing: In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, curry powder and sugar. Season with salt and pepper to taste.
4. Core and dice the apple into small cubes. Thinly slice the scallions, separating white and green parts.
5. Add the shredded chicken, diced apple, golden raisins, sliced almonds and scallion whites to the bowl with the dressing. Toss until everything is evenly coated.
6. In a separate large bowl, combine the spinach with the remaining 2 tablespoons olive oil and a squeeze of lemon juice. Toss to coat and season with a pinch of salt.
7. Divide the lemony spinach among plates. Top with the curried chicken salad and garnish with scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use rotisserie chicken instead of cooking cutlets?

Absolutely! Substitute about 2 cups of shredded rotisserie chicken for the cooked cutlets to save time.

What can I use instead of sour cream?

Plain Greek yogurt works well as a substitute for sour cream in this recipe.

How should I store leftovers?

Store the chicken salad and spinach separately in airtight containers in the refrigerator for up to 2 days. Assemble just before eating.