---
title: Curried Chicken Salad
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/curried-chicken-salad-61b0cd65eb17fe69a85d5822
servings: 2
prep_time: 10 minutes
cook_time: 15 minutes
time_required: 25 minutes
difficulty: Easy
allergens:
  - Milk
  - Eggs
  - Tree Nuts
tags:
  - Carb Smart
  - Sodium Smart
  - Easy Prep
rating: 4.5
rating_count: 2100
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the delicious blend of curry, sweet apples, and golden raisins
  - theme: Ease of prep
    text: Quick and simple to make, though boiling chicken may take longer than expected
image: "https://images.recipes.furrysalamander.com/curried-chicken-salad.avif"
---
@sour cream{3%tbsp}
@spinach{3%cups}
@lemon{1%unit}
@curry powder{1%tsp}
@apple{1%unit}
@mayonnaise{3%tbsp}
@chicken cutlets{12%oz}
@scallions{2%unit}
@dijon mustard{1%tsp}
@golden raisins{3%tbsp}
@sliced almonds{2%tbsp}
@sugar{1%tsp}
@salt{pinch}
@black pepper{pinch}
@olive oil{3%tbsp}

Fill a #medium pot{} halfway with water and bring to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Quarter lemon. Halve, core, and dice apple into ½-inch pieces. Squeeze a little lemon juice over the apple to prevent browning.

Once water is boiling, add chicken cutlets to pot. Boil until cooked through ~{7%minutes}. Slice chicken in half after removing from water. If it is still pink inside, boil another few minutes until cooked through. Transfer to a cutting board.

While chicken cooks, place golden raisins in a #small microwave-safe bowl{} and add enough water to cover. Microwave for ~{30%seconds}, then drain. Remove raisins from bowl. In the same bowl, combine scallion whites and juice from half the lemon. Set aside, stirring occasionally.

Once chicken is cool enough to handle, using two forks, shred chicken into bite-size pieces. In a #medium bowl{}, combine mayonnaise, sour cream, and half the curry powder. Add shredded chicken, raisins, and scallion greens; stir to coat. Stir in scallion whites, reserving lemon juice in bowl. Season with salt and pepper.

To the bowl with reserved lemon juice, add dijion mustard, olive oil, and sugar. Whisk to combine. Season with salt and pepper.

In a #large bowl{}, toss spinach with dressing until coated. Season with a pinch of salt. Add apple and toss to combine. Divide spinach salad between bowls. Top with chicken salad and sprinkle with sliced almonds. Serve with remaining lemon wedges on the side.