Curry Chicken Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A curried chicken salad with cashews, pineapple, and celery in a mayonnaise base. The dish balances warm spice with sweet fruit and cooling vegetables. It's a light lunch option that works well at room temperature.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup Mayonnaise
- 1 tbsp Yellow Curry Powder
- 1/4 tsp Onion Powder
- 2 tbsp Honey
- 1/2 tsp Kosher Salt
- 1/4 tsp Pepper
- 1 lb Cooked, Shredded Chicken ((Store-bought rotisserie works great))
- 1/2 cup Celery, (diced)
- 3/4 cup Pineapple, (diced)
- 1/3 cup Cashew Halves ((optional))
- Green Onion, for garnish ((optional))
At a glance
PER SERVING · TIME 10M
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
- 553mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 370mg
- Calcium
- 36mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 553MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.