curried chicken salad

Curried Chicken Salad & Italian Tuna Salad

Need a little lunch inspiration? I pack a salad for Michael most days and it saves time, money, and the lunchtime sleepies that result from a heavy restaurant meal. If you need a change from your usual brown bag lunch, this Curried Chicken Salad and Italian Tuna Salad are both packed with flavor and protein. I had lunchbox envy when I got my kids their Bentgo boxes, so I bought the adult version for myself and it’s the perfect way to pack a healthy meal on the go.

curried chicken salad

Curried Chicken Salad

Course Salad
Cuisine American, Indian

Ingredients
  

  • 1 1/2 lbs chicken breast, 2 large or 4 small
  • olive oil, for drizzling
  • salt and pepper
  • 1/2-3/4 cup mayonnaise
  • 1 Granny Smith apple, diced
  • 2 ribs celery, diced
  • 1/2 cup raisins
  • 1 tbsp curry powder, plus more to taste
  • 1 cup roasted and salted cashews, roughly chopped
  • romaine or butter lettuce, for serving
  • crackers, for serving

Instructions
 

  • Preheat oven to 375. Place the chicken breasts on a sheet pan and drizzle with olive oil. Season well with salt and pepper and roast for 15-25 minutes, until chicken is cooked through and registers 165 degrees internally. The timing will depend on the size and thickness of your chicken. When cool enough to handle, dice into small cubes. Place in a large bowl and add the mayonnaise (start with 1/2 cup and add more as needed), diced apple, celery, raisins, and curry powder. Stir well and season to taste with salt, pepper, and additional curry powder. When ready to serve, scoop onto a bed of chopped lettuce (or serve with whole leaves for wrapping). Sprinkle with cashews (don’t mix these into the salad, as they will soften) and serve with crackers.
Italian tuna salad

Italian Tuna Salad

Course Salad
Cuisine Italian, Mediterranean

Ingredients
  

  • 2 4.5-5 oz cans tuna , I use yellowfin packed in olive oil
  • 1 15.5 oz can cannellini beans, rinsed and drained
  • 1/2 cup pepperoncinis, chopped
  • 1/4 cup onion, finely diced red
  • 1/4 cup capers
  • 1/4 cup parsley, chopped
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • salt and pepper, to taste
  • spring mix or arugula, for serving
  • cherry or grape tomatoes, for serving
  • crackers, for serving

Instructions
 

  • If you’re using tuna packed in water, drain it before using. If your tuna is packed in olive oil, there is no need to drain. In a bowl, combine the tuna, cannellini beans, pepperoncinis, red onion, capers, and parsley. Add the olive oil and lemon juice and season to taste with salt and pepper. Serve on a bed of greens with tomatoes on the side and crackers for scooping.

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