Curry Chicken Salad

Name: Curry Chicken Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: ⅓ cup raw unsalted cashews or almonds; 2 cups (½-inch-diced) cooked boneless, skinless chicken breasts; 3 stalks celery; 1 ½ cups seedless red grapes; 2 green onions; 3 tablespoons nonfat plain Greek yogurt; 2 tablespoons freshly squeezed lemon juice; 1 ½ teaspoons pure maple syrup or honey; 2 teaspoons curry powder; ½ teaspoon garlic powder; ½ teaspoon kosher salt; ⅛ teaspoon ground black pepper; For serving: pita bread, whole grain bread, bibb lettuce, or crackers

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Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
6 servings
Calories
158 kcal
Course
Main Course, Salad
Cuisine
American

Curry Chicken Salad

Iris Warren

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With grapes, toasted cashews and chicken tossed in a creamy curry dressing, this easy curry chicken salad is sure to jazz up your lunch!

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Ingredients

Servings

⅓ cup raw unsalted cashews or almonds
2 cups (½-inch-diced) cooked boneless, skinless chicken breasts see notes for cooking methods, about 2 small 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

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Instructions

Toast the nuts: Preheat the oven to 350°F. Spread the nuts in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until crisp, fragrant, and toasted. Set a timer and do not walk away from the oven during the last few minutes, as nuts can burn the moment you stop watching. Immediately transfer to a cutting board. Let cool a few minutes and roughly chop.
In a large bowl, place the diced chicken, celery, grapes, green onions, and toasted nuts.
In a separate bowl, whisk together the Greek yogurt, lemon juice, maple syrup, curry powder, garlic powder, salt, and black pepper until smooth.
Pour the dressing over the top of the chicken mixture. With a big spoon, stir gently to evenly coat and combine.
Enjoy cold or at room temperature inside a pita, on toasted bread, wrapped with lettuce, dipped with crackers, or over a bed of greens

Notes

TO STORE: Refrigerate curry chicken salad in an airtight storage container for up to 4 days.
TO FREEZE: While you can freeze curry chicken salad, be aware that the texture may alter a bit once thawed (the flavors will still be tasty!). Freeze leftover chicken salad in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
CHICKEN COOKING METHODS: Try this Crock Pot Shredded Chicken, Instant Pot Shredded Chicken, Baked Chicken Breast, Air Fryer Chicken Breast, or stovetop method for How to Cook Shredded Chicken.

Nutrition Information

Show Details

Serving 1(of 6) Calories 158kcal (8%) Carbohydrates 12g (4%) Protein 17g (34%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 40mg (13%) Potassium 271mg (8%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 84IU (2%) Vitamin C 4mg (4%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 158 kcal

% Daily Value*

Serving	1(of 6)
Calories	158kcal	8%
Carbohydrates	12g	4%
Protein	17g	34%
Fat	5g	8%
Saturated Fat	1g	5%
Cholesterol	40mg	13%
Potassium	271mg	6%
Fiber	1g	4%
Sugar	8g	16%
Vitamin A	84IU	2%
Vitamin C	4mg	4%
Calcium	30mg	3%
Iron	1mg	6%