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Chloe Jaide

Curry Chicken Salad


  • 1 small sweet or yellow onion

  • 1/2 cup white wine vinegar

  • 3 cups shredded chicken meat

  • 1/2 cup mayonnaise (kewpie mayo preferred)

  • 2 tbsp lemon juice

  • 1 tsp lemon zest

  • 3 tbsp cilantro

  • 2 small celery stalks, diced

  • 1 tart apple, diced

  • 1 clove of garlic, minced

  • 3 tbsp curry powder

  • 1/2 teaspoon cayenne

  • 1/2 cup almond slices (optional)






Combine onion and vinegar in a small bowl and let sit for 15 minutes.

Add chicken, mayo, garlic, lemon zest & juice, cilantro, celery, apple, and spices. Stir to combine. Stir in macerated onions and taste. Adjust salt and add vinegar as needed.

Add almonds when serving.

Serve on bread or as a lettuce wrap.



Store in an airtight container for up to 5 days.



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