Cold Chicken Curry Salad


Hi Friends,

So this past week my computer broke! That means no blog last week, but now we are back at it and kicking off the year with my first recipe. I wanted to add to my blog to not only include home decor, but other things that happen in the Sunderland House, like cooking!

Almost every time I visit my local Fresh and Natural Foods, I get the Passage to India Chicken Salad from the deli. I love it, but it can be a little spendy. Also, it has some honey in it as a sweetener. I wanted to try and recreate it at home and cut out the added sweetener in the process. Here is my version:


(Makes one serving)

1 cup cooked chicken breast, shredded or cubed
1/4 red bell pepper, seeded and thinly sliced
4-5 baby carrots, thinly sliced
1 stem green onion, chopped
1 oz. raisins (snack size box)
2 1/2 tbsp. mayonaise
2 tbsp. orange juice
1/2 tsp. sesame oil
1 tsp. curry powder
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper

In a bowl, combine the chicken, red bell pepper, carrots, green onion, and raisins.


In a separate small bowl, combine the mayo, orange juice, sesame oil, curry, garlic and cayenne. Mix until mostly smooth. This will be the sauce for your bowl.


Once your sauce is done, pour in on your bowl of chicken and veggies and enjoy!


This has been one of my favorite quick lunch or dinner recipes lately! Sometimes I’ll even use rotisserie chicken if I want to save some extra time prepping the chicken. It’s healthy, and best of all delicious! Let me know if you give it a try.


Thanks for reading,


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