In the kitchen today, we welcome Chef Nick Rabar from Avenue N making Curry Chicken Salad. This recipe should serve 4-6.


  • 1 lb Chicken Breast, cooked and pulled
  • 1 Red Pepper, julienne
  • 4 Scallions, sliced
  • 1 Celery, sliced
  • 1/2 cup Yogurt
  • 1/2 cup Mayonnaise
  • 3 Tablespoons Curry Powder
  • 1 Tablespoon Honey
  • 1/4 cup Cilantro Leaves, rough chopped
  • 1 pinch Kosher Salt
  • Optional: Cashews (as needed)


  1. Combine all ingredients
  2. Top with cashews (optional)

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