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Curry Chicken Salad
With grapes, toasted cashews and chicken tossed in a creamy curry dressing, this easy curry chicken salad is sure to jazz up your lunch!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6 servings
Calories: 158 kcal
Course:
Main Course , Salad
Cuisine:
American
Ingredients
- 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
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
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.