chicken salad with curry recipe

Written ByJenny Smyth Posted on
chicken salad with curry recipe
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The Best chicken salad with curry recipe

I am so excited to share with you one of my favorite recipes – Chicken Salad with Curry. This dish is a staple in our household, and I’m sure it will become one in yours too. The combination of tender chicken, crunchy vegetables, and creamy curry sauce is a match made in heaven.

But what I love most about this recipe is its versatility. Whether you’re looking for a quick and easy lunch, a healthy snack, or a delicious side dish for your next family gathering, this chicken salad with curry recipe has got you covered. As a busy mom, I appreciate that this recipe is not only easy to make but also packed with nutrients.

The chicken provides lean protein, while the vegetables add fiber and vitamins. And let’s not forget the curry powder – it’s not only delicious but also has anti-inflammatory properties. I remember when I first started making this recipe, my kids were a bit skeptical at first.

But after one bite, they were hooked. They love helping me prepare the ingredients and mixing everything together. And as for me, I love that this recipe is so customizable.

You can add or subtract ingredients to suit your taste preferences. The origin of this recipe is unclear to me, but I’m assuming it comes from the Indian subcontinent where curry powder is commonly used. Regardless of its roots, this chicken salad with curry recipe has become a staple in our household and will surely be in yours too.

One thing that sets this recipe apart from other chicken salads is the addition of curry powder. It gives the dish a unique flavor that’s both familiar and exotic at the same time. If you’re feeling adventurous, you can also add some chopped fresh cilantro or scallions on top for an extra burst of flavor.

Curried Chicken Salad

Curried Chicken Salad

4.7 from 946 votes

This curried chicken salad combines tender shredded chicken with a creamy, spiced dressing and crunchy vegetables. It is a versatile dish that can be served on its own, in a sandwich, or over a bed of greens.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

2 boneless, skinless chicken breasts (about 1 lb)
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

For the Dressing

1/2 cup plain Greek yogurt
1/4 cup mayonnaise
1 tbsp curry powder
1 tsp lemon juice
1/2 tsp honey
1/4 tsp salt
1/8 tsp cayenne pepper (optional)

For the Salad

1/2 cup diced celery
1/2 cup diced red bell pepper
1/4 cup chopped red onion
1/4 cup golden raisins
1/4 cup chopped fresh cilantro

👨‍🍳Directions

1Preheat the oven to 400°F.
2Line a baking sheet with aluminum foil for easy cleanup.
3Place the chicken breasts on the prepared baking sheet.
4Drizzle with olive oil and season evenly with salt and pepper.
5Bake the chicken for 18 to 22 minutes, until the internal temperature reaches 165°F when checked with a meat thermometer.
6Let the chicken rest for 5 minutes, then shred it with two forks.
7In a small bowl, whisk together the Greek yogurt, mayonnaise, curry powder, lemon juice, honey, salt, and cayenne pepper until smooth.
8Set the dressing aside.
9In a large bowl, combine the shredded chicken, diced celery, diced red bell pepper, chopped red onion, golden raisins, and chopped cilantro.
10Pour the dressing over the mixture and stir until everything is evenly coated.
11Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
12Serve chilled or at room temperature.

🔧Equipment

Baking sheet
Aluminum foil
Meat thermometer
Large mixing bowl
Small mixing bowl
Whisk
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 85mg🧂Sodium: 620mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 10g🥩Protein: 30g

📝Notes

For a lighter version, use all Greek yogurt instead of mayonnaise. You can also add chopped apples or toasted almonds for extra crunch. Adjust the curry and cayenne to your preferred spice level.

Watch Video Of How Curried Chicken Salad Works

This Chicken Salad with Curry recipe is perfect for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family. The best part?

It’s incredibly easy to make and requires minimal prep time. Plus, the leftovers are just as delicious as freshly made batch – just store them in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Curried Chicken Salad

Q: What type of chicken should I use for this recipe?

In this recipe, you can use either boneless skinless chicken breast or thighs. If you prefer a leaner protein source, go for the breast; if you want something more juicy and flavorful, opt for the thighs.

Q: Can I make this recipe ahead of time?

Yes, you can prepare the chicken salad mixture up to 24 hours in advance. Store it in an airtight container in the refrigerator until you’re ready to serve.

Q: How do I store leftover chicken salad?

To store leftover chicken salad, transfer it to an airtight container and refrigerate it for up to 3 days or freeze it for up to 2 months.

Q: Can I substitute other herbs or spices for the curry powder?

While curry powder gives this dish its unique flavor profile, you can experiment with other herbs and spices like cumin seeds or coriander powder if you prefer.

Q: Is this recipe suitable for vegetarians?

This recipe is not vegetarian-friendly due to the presence of chicken; however, you can easily substitute cooked tofu or tempeh if you’re looking for a plant-based option.

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