Chicken Curry Salad Recipe
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Unrated
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Prep Time
25 mins
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Total Time
25 mins
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Servings
8 servings
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Course
Main Course
Chicken Curry Salad Recipe
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This make-ahead friendly Curry Chicken Salad is savory, sweet, and a little spicy loaded with tons of CRUNCH thanks to buttery cashews, apples, celery and green onions. It’s customizable, ready in just 25 minutes and will quickly become a go-to requested favorite for lunches, snacks and picnics piled in croissants, sandwiches, lettuce wraps. hollowed avocados or tortillas.
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Ingredients
DRESSING
- 1/2 cup yogurt nonfat is great, plain, Greek
- 2 teaspoons curry powder
- 1/2 tablespoon lemon juice
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon honey
- 1/2 teaspoon salt (less if your chicken is pre-seasoned)
- 1/4 tsp EACH garlic powder
- 1/4 tsp EACH ground ginger
- 1/4 tsp EACH pepper
SALAD
- 2 cups chicken poached, baked, rotisserie, canned, etc, diced or shredded
- 1 ½ cups red grape halved, seedless
- 1 cup celery chopped
- 1/2 cup cashews chopped, roasted, salted
- 1/2 apple diced, Granny Smith
- 1/4 cup green onion sliced
- 2 tablespoons cilantro minced
For serving:
- bread toasted; etc
- Croissant
- tortilla
- Flat Bread
- pita
- bibb lettuce
- avocado
- crackers
Instructions
- In a large bowl, combine the Dressing ingredients.
- Add the Salad ingredients (hold cashews if not serving within 30 minutes) and stir to combine. When ready to serve, add the cashews (so they stay super crunchy).
- Adjust to taste with additional curry powder, salt, pepper, Greek yogurt, lemon juice, etc. If you like it creamier, stir in additional yogurt or some mayonnaise.
- Enjoy cold or at room temperature stuffed inside lettuce, croissants, toasted bread, pitas, or as dip for crackers, chips, etc.
Notes
- Hold cashews: Don't add the cashews until ready to serve for maximum crunchiness. If you need to add them sooner, they will still be tasty, just not as crunchy.
- This is your call. If you know you like light Chicken Curry Salad, start with 1/2 cup yogurt, if you know you like extra creamy, add more to taste after it's mixed, or throw in a couple tablespoons mayonnaise.
- Refer to the recipe variations! Add more or less of your favorite ingredients and/or mix and match ingredients, taking care to keep a balance between sweet and crunchy.
- This gives the flavors of the Curried Chicken Salad time to build and marry.
- This recipe is easy to double or triple if serving a large crowd or for meal prep. Use the sliding scale that pops up when you hover over the servings in the recipe card.
- Storage: Store Curry Chicken Salad in the refrigerator for up to 4 days (assuming chicken is freshly cooked). If you have the option to hold the cashews, add them just before serving otherwise they will become softer.
- Hold cashews: Don't add the cashews until ready to serve for maximum crunchiness. If you need to add them sooner, they will still be tasty, just not as crunchy.
- Make it more or less creamy: This is your call. If you know you like light Chicken Curry Salad, start with 1/2 cup yogurt, if you know you like extra creamy, add more to taste after it's mixed, or throw in a couple tablespoons mayonnaise.
- Make it your own: Refer to the recipe variations! Add more or less of your favorite ingredients and/or mix and match ingredients, taking care to keep a balance between sweet and crunchy.
- Chill if possible: This gives the flavors of the Curried Chicken Salad time to build and marry.
- Scale recipe: This recipe is easy to double or triple if serving a large crowd or for meal prep. Use the sliding scale that pops up when you hover over the servings in the recipe card.
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