Description
A light, creamy, and filling chicken salad with cozy curry flavor, a hint of sweetness, and plenty of crunch, perfect for a fast and healthy lunch.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, chopped or shredded (Rotisserie chicken works perfectly)
- 1 cup plain Greek yogurt (Use 2 percent or full fat for best texture)
- 2 tablespoons mayo (Optional, for extra creaminess)
- 2 tablespoons curry powder (Adjust based on taste preference)
- 1 teaspoon salt (To taste)
- 1 teaspoon black pepper (To taste)
- 1 cup celery, chopped (For crunch)
- 1/2 cup red onion or green onion, chopped (For flavor)
- 1 cup grapes, halved (For sweetness; can substitute with chopped apple)
- 1/2 cup toasted almonds or cashews (Or sunflower seeds)
- 2 tablespoons lemon juice (Or a splash of apple cider vinegar)
- 1 teaspoon honey (Optional, for extra sweetness)
Instructions
Preparation
- Chop or shred cooked chicken and place it in a large bowl.
- Add chopped celery, onion, grapes, and nuts to the bowl.
- In a small bowl, mix Greek yogurt, mayo (if using), curry powder, lemon juice, salt, pepper, and honey (if desired) until smooth.
- Pour the dressing over the chicken mixture and toss until everything is well coated.
- Taste and adjust seasoning if needed, adding more curry, salt, or lemon juice as desired.
Notes
Curry Chicken Salad is best when made ahead of time, allowing the flavors to meld. For storage, keep in an airtight container for 3 to 4 days. Add nuts and celery just before serving for crunch.
- Prep Time: 10 minutes
- Category: Lunch, Salad
- Cuisine: American, Mediterranean
Nutrition
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 2
- Protein: 30
