Kyllingesalat (Curry Chicken Salad)
This lunch time classic chicken salad is sure to be a hit as the weather warms up - creamy, fresh, and flavorful with some added curry powder!
Ingredients
- 454 grams chicken breast (you can also use rotisserie chicken or leftovers for this!)
- 75 grams celery
- 85 grams apple
- 20 grams green onion
- 3-4 tbsp chopped fresh parsley
- 3 tbsp mayonnaise
- 130 grams sour cream
- 1 tsp curry powder
- 1/2 tsp garlic powder
- 1 tsp mustard (optional)
- Squeeze of lemon juice
- Salt to taste
- Pepper to taste
Instructions
- Cook your chicken breast however you would like - in the pan, in the oven, or boiled/poached. We like to roast ours with salt, pepper, and a little olive oil for around 20 minutes in a 425F (218C) oven, then set aside to cool down while we prepare the rest of the ingredients. This recipe is also a great way to use leftover chicken you may have in the fridge!
- Finely dice the celery, apple, and green onion.
- Add the chopped ingredients to a medium sized mixing bowl.
- Finely chop parsley and add it to the bowl. Feel free to substitute for other herbs such as cilantro or dill.
- Once the chicken has cooled down, chop the chicken as well. We try to cut it into small chunks so the texture matches the chopped vegetables. Add it to the bowl with the rest of the ingredients.
- Add sour cream and mayonnaise (and mustard if you'd like to add it) and give it an initial mix. The sour cream and mayo should coat everything evenly - if you feel like you need to add a little more, feel free to do so to your taste!
- Add curry powder, garlic powder, salt, and pepper and mix to combine.
- Add in a squeeze of lemon juice for a little more acidity if you would like. Taste and adjust for any seasoning!
- Use this chicken salad on open faced sandwiches, sourdough bread, or even in wraps! Keep for a few days in the fridge.
