Description
This Curry Chicken Salad combines tender chicken, crunchy veggies, sweet fruit, and a lightly spiced creamy dressing for a vibrant and satisfying meal. Perfect for meal prep, picnics, or serving on a bed of greens or sandwich bread.
Ingredients
Units
Scale
Main Ingredients
- 2 cups cooked chicken, diced or shredded
- 1/2 cup celery, finely chopped
- 1/3 cup red onion, finely chopped
- 1/2 cup red grapes or apple, halved or diced
- 1/4 cup sliced almonds or cashews (optional)
Dressing
- 1/2 cup mayonnaise (regular or light)
- 1/4 cup plain Greek yogurt
- 1 tablespoon curry powder
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
To Serve
- Mixed greens, for serving (optional)
- Sandwich bread, wraps, or croissants (optional)
Instructions
- Prepare the Chicken – Use pre-cooked chicken (such as rotisserie, baked, or poached) and dice or shred it into bite-sized pieces. Set aside.
- Chop the Vegetables and Fruit – Finely dice the celery and red onion. Cut the grapes in half or dice the apple. These add crunch and a hint of sweetness to the salad.
- Make the Dressing – In a large bowl, whisk together the mayonnaise, Greek yogurt, curry powder, lemon juice, honey, salt, and pepper. Mix until smooth and well-blended, ensuring the curry flavor is distributed evenly.
- Combine the Salad – Add the chicken, celery, red onion, grapes or apple, and nuts (if using) to the bowl with the dressing. Toss everything together until all ingredients are thoroughly coated.
- Chill and Serve – For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving. Enjoy the salad over a bed of mixed greens, in sandwiches, wraps, or with crackers.
Notes
- For extra flavor, add a handful of chopped fresh cilantro or parsley.
- Swap the mayonnaise for all Greek yogurt for a lighter, tangier version.
- You can use raisins or dried cranberries in place of grapes or apple.
- This salad keeps well, refrigerated in an airtight container, for up to 3 days.
- Adjust curry powder to taste if you want a milder or bolder flavor.
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup)
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
