Curry Chicken Salad
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Calories
438 kcal
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Course
Salad
Curry Chicken Salad
Report
This curry chicken salad recipe is the more fun and flavorful sister of regular chicken salad. Seared cubes of curry chicken incorporated in a creamy sauce of greek yogurt, pistachios, golden raisins, mango chutney, and more! This curry chicken salad is perfect for lunch or meal prep with no heating needed!
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Ingredients
- 1 1/2 pounds boneless skinless chicken breat (cubed)
- 1 1/2 tablespoons Madras curry powder
- 2 teaspoons garlic powder
- 2 tablespoons olive oil (divided)
- 5.3 ounces Greek yogurt
- 1 tablespoon pickled jalapenos (chopped)
- 3 tablespoons Spicy mango chutney
- 1/3 cup shelled pistachios (lightly salted or unsalted, roughly chopped)
- 1/3 cup golden raisins
- 1/4 cup fresh parsley (chopped)
- 1/2 cup celery chopped
- 1/4 tsp kosher salt
Instructions
- Cut the chicken breast into small 1 inch cubes. In a medium bowl mix chicken pieces with 1 1/2 tbsp curry powder, 1 tsp garlic powder, 1 tbsp olive oil, and 1/4 tsp kosher salt.
- In a cast iron or regular skillet over medium/high heat, add 1 tbsp olive oil, and cook chicken fully through about 8-10 minutes (internal temperature should be 165℉). Remove chicken from skillet, place onto a cutting board, and roughly chop into smaller pieces.
- Remove chicken from skillet, place onto a cutting board, and roughly chop into smaller pieces.
- In a large bowl, combine chopped chicken with all the other ingredients: greek yogurt, jalapeños, mango chutney, pistachios, raisins, parsley, and celery. Mix all together. Taste and adjust seasoning if necessary.
- Serve straight out of a bowl, as lettuce wraps, in a pita, or as wanted. Refrigerate after making in airtight container for up to 4 days.
Notes
- One of my favorite things about this recipe is its versatility. There are so many ways to serve this curry chicken salad recipe. You can stuff it in a pita, put it over greens for curry chicken salad lettuce wraps, use it as a dip with crackers or chips, the world is your oyster.
- Store the curry chicken salad in an airtight container in the refrigerator for up to 4 days. The best part, you don't reheat it, its best enjoyed cold.
Nutrition Information
Show Details
Calories
438kcal
(22%)
Carbohydrates
29g
(10%)
Protein
44g
(88%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.02g
Cholesterol
111mg
(37%)
Sodium
275mg
(11%)
Potassium
1035mg
(30%)
Fiber
4g
(16%)
Sugar
17g
(34%)
Vitamin A
555IU
(11%)
Vitamin C
10mg
(11%)
Calcium
104mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 29g | 10% |
| Protein | 44g | 88% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 111mg | 37% |
| Sodium | 275mg | 11% |
| Potassium | 1035mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 10mg | 11% |
| Calcium | 104mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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