Copycat Trader Joe’s White Chicken Deli Salad – an easy lunch recipe that’s healthier than traditional chicken salad.
Holy braciole, this stuff is good!
Do you ever wish you could just eat other people’s food? I mean…I do. Can we talk about it?
Periodically, I go through spurts of time that I get a little womp womp over my cooking steez, and need to take breaks to replenish the ol’ creativity tank. Recipe Development Burnout doesn’t happen to me frequently, but I when it does, I look to other bloggers, cookbooks, and/or restaurants to fuel my inspiration. Enter: copycat recipes. Enter: Trader Joe’s. Enter: the best chicken salad you will ever eat.
Whenever I go to Trader Joe’s, I make a beeline for their Curried White Chicken Deli Salad. I’d be lying if I said I don’t scarf the whole container in one sitting each and every time. It just goes down that easy. The last time I mowed through my coveted salad, I inspected the carton for ingredients and it dawned on me that I should 200% make that stuff at home. And so I did. And so I have a new obsession.
Chicken, raisins, carrots, green onion, and cashews make up this salad. I used a combo of yogurt and mayo for the dressing to lighten it up a bit and keep things real fresco.
If you want to be a genius, you’ll quadruple the recipe because there’s just no way it will last the night. The next time I make this, I’m going to shred the chicken so that the salad is easier to stick on bread for a chicken salad sandwich. If you’re looking for a quick and easy lunch recipe that you can prepare ahead of time and take to work, you just found it!
This times infinity.
Copycat Trader Joe’s Curried Chicken Salad
- 1 pound boneless skinless chicken breasts poached for 3 to 8 minutes
- ¼ cup whole milk Greek yogurt
- ¼ cup mayonnaise
- 2 teaspoons lemon juice
- 2 teaspoons mustard
- 1/2 teaspoon pure maple syrup
- 1 tablespoon yellow curry powder
- 3 green onions sliced
- ½ cup raw cashews
- ½ cup raisins
- 1 cup grated carrot
Heat a large pot of water and bring it to a full boil. Add the raw chicken breasts and reduce heat slightly. Cook for 5 to 8 minutes (depending on thickness of chicken), or until chicken is cooked through. Place chicken on a cutting board, chop into cubes, and allow it to cool.
Whisk together the yogurt, mayo, lemon juice, mustard, maple syrup, and curry powder until well-combined.
Add the green onion, cashews, raisins, and grated carrot to a large mixing bowl, along with the cooled chopped chicken. Pour the curry dressing over everything and mix well until everything is coated.
Eat in abundance!