Eating Bird Food · by Brittany Mullins★ 4.5 (58)
Curry Chicken Salad
NUTRITION · PER SERVING10M COOK
CAL 11%·PRO 32%
CARBS 11G20% OF CAL
1G FIBER0G ADDED9G INTRINSIC0G OTHER9G TOTAL SUGAR
FAT 12G50% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken mixed with celery, red onion, raisins, and a curry-spiced mayo dressing. A flavorful, make-ahead salad that works for lunch or a light dinner.
mainamericansaladchickendairy freegluten free
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups shredded chicken
- ½ cup celery (chopped)
- ¼ -⅓ cup raisins
- ¼ cup red onion (chopped)
- ¼ cup mayonnaise (I like using avocado oil mayo)
- ½ Tablespoon curry powder
- 1 teaspoon apple cider vinegar
- ¼ teaspoon ground pepper
- ⅕- ¼ teaspoon sea salt
- 2 Tablespoons cashews (optional)
At a glance
PER SERVING · TIME 10M
CAL 11%·PRO 32%
CARBS 11G20% OF CAL
1G FIBER0G ADDED9G INTRINSIC0G OTHER9G TOTAL SUGAR
FAT 12G50% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 114mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 321mg
- Calcium
- 26mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 114MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.