Curry Chicken Salad
Nov 30, 2024 03:25 AM
This Curry Chicken Salad is the lunch inspiration you’ve been needing. Tender chicken, sweet grapes, and crunchy cashews are tossed with a creamy curry dressing to make this twist on traditional chicken salad feel fresh and inspired.
Like my other curry-flavored salads, this curry chicken salad is bold, bright, and absolutely delicious. Warm, earthy spices pair perfectly with cool, tangy yogurt (no mayo here!) for a delicious dressing, and the salad mix-ins add both texture and flavor.
Chicken curry salad stores well for up to four days in your refrigerator and it’s ready to spring into action whenever (and however!) you need it.
Ingredients:
- ⅓ cup raw unsalted cashews or almonds
- 2 cups (½-inch-diced) cooked boneless, skinless chicken breasts
- 3 stalks celery finely chopped
- 1 ½ cups seedless red grapes halved
- 2 green onions finely chopped, plus additional to taste or for garnish
- 3 tablespoons nonfat plain Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 1 ½ teaspoons pure maple syrup or honey
- 2 teaspoons curry powder plus additional to taste
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- For serving: pita bread, whole grain bread, bibb lettuce, or crackers
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
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