This curry chicken salad with almonds is packed with flavor and crunch! Perfect on its own, on top of greens, or as a sandwich filling.
Spring means sunshine, sports, and outdoor adventures, which means We always need to have lots of portable snacks handy for the whole family. So We was super excited when Blue Diamond Almonds approached me to join their Blue Diamond Tastemakers group of bloggers. We already love Blue Diamond Almonds – they're the go-to brand since their almonds come in handy dandy portable canisters. Plus, they are mighty tasty.
Blue Diamond Almonds recently sent me a can of their Honey Dijon Almonds and Honey Roasted Cinnamon Almonds to try out. Honey Dijon? Hmm… We admittedly was slightly skeptical about that one.
The Honey Roasted Cinnamon Almonds We knew We would love. We mean, what baker doesn't love the honey plus cinnamon combo?
They are simply as tasty as We imagined, and they're perfect for snacking on-the-go, and while at the desk blogging away! This flavor is super versatile. It's great to throw into a snack mix with pretzels and small crackers for when a group of neighborhood kids come over. And it's also simply as fantastic to set out with some cheese and olives for when the moms come over.
When We tried the Bold Honey Dijon Blue Diamond Almonds, We was totally caught off guard. We loved it. So much.
Immediately, We thought of trying them in a curry dish. The honey adds simply a touch of sweet to complement the subtle tang of the honey dijon mustard flavor of these almonds. We loved simply snacking on these on their own as well. But let me tell you: they are DELISH in this curry chicken salad that We made! We think you're gonna love it, too!
How to make curried chicken salad with almonds
You can use skinless chicken thighs, chicken breasts, or chicken breast tenderloins for this recipe. We used chicken breast tenderloins. While the chicken is roasting in the oven, you can prepare the rest of the ingredients.
We used a knife to roughly sliver the almonds. However, you can also pulse them for simply a bit in a food processor if you prefer. We happen to like the shape of slightly slivered almonds in the salads as opposed to chunky chopped almonds. It's up to you!
You can see the tangy dijon mustard powder in the almonds above. Mmmm. So good.
Mix the almonds with the remaining ingredients in a large bowl. Then once the chicken is done cooking, slice into bite-size pieces. Toss into the dressing mixture until every itty bitty little piece is well coated.
Now, We don't like the chicken salad to be drenched in any dressing, curry or otherwise. So if you find that the amounts below are too sparse for your chicken salad, feel free to mix in more mustard and mayo.
Note: We normally have a fairly strong dislike of raisins – EXCEPT when they are disguised and hidden. The raisins are nicely coated in the curry dressing here. We did save some almond pieces and raisins to top off each serving at the end, for presentation.
Serve this curry chicken salad with almonds on a bed of lettuce. In the photo above, We've got it on a bed of kale, spinach, and swiss chard. This is also tasty between two slices of your favorite bread as a sandwich. Or you can simply grab a fork and dig in!
It's all good here, friends. It's all GOOD.
Honey Dijon Almond Curry Chicken Salad
By Marlynn Schotland Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Servings: 4
This tasty salad is full of flavor and great for both lunch and dinner.
Ingredients
- 1 lb chicken breast tenderloins
- olive oil
- salt and freshly ground pepper
- 1 Tablespoon curry powder
- 1/2 cup mayonnaise
- 1/3 cup apple juice
- 2 Tablespoons dijon mustard
- 3 Tablespoons curry powder
- 1/4 cup diced celery
- 1 Tablespoon chopped green onions
- 2 Tablespoons raisins
- 3 garlic cloves, minced
- 1/3 cup roughly chopped Blue Diamond Honey Dijon Almonds
Instructions
- Preheat oven to 350 degrees.
- Place chicken breasts in a large bowl. Generously douse chicken in olive oil, coating all sides, then lay flat in one layer onto a baking sheet. Sprinkle evenly with salt, pepper, and 1 tablespoon curry powder.
- Roast chicken in 350 degree oven until simply done, about 30 minutes.
- Meanwhile, prepare the dressing. In a large bowl, whisk together mayo, apple juice, mustard, curry powder, celery, green onions, raisins, garlic, and almonds.
- Remove chicken from oven, let cool for 5 minutes before slicing into bite-size pieces.
- Mix chicken into the dressing until fully coated.
- Serve immediately over bed of lettuce or rice.
Notes
You can make the chicken curry salad up to 24 hours ahead of time and serve cold or warm. This chicken curry salad makes for an excellent sandwich filling for picnics!Nutrition
Calories: 449 kcal, Carbohydrates: 16 g, Protein: 28 g, Fat: 31 g, Saturated Fat: 5 g, Polyunsaturated Fat: 15 g, Monounsaturated Fat: 10 g, Trans Fat: 0.1 g, Cholesterol: 84 mg, Sodium: 404 mg, Potassium: 729 mg, Fiber: 5 g, Sugar: 3 g, Vitamin A: 161 IU, Vitamin C: 4 mg, Calcium: 85 mg, Iron: 3 mgNutrition information is automatically calculated, so should only be used as an approximation.
This conversation is sponsored by Blue Diamond Almonds. All opinions, photos, and recipes are, as always, the own.