Curry Chicken Salad
User Reviews
5.0
15 reviews
Excellent
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Prep Time
20 mins
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Total Time
20 mins
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Servings
4
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Course
Main Course
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Cuisine
Indian
Curry Chicken Salad
Report
This is a deliciously flavorful twist on the classic chicken salad! It's taken up a notch with those aromatic Middle Eastern spices, and it's lightened up by using Greek yogurt for most of the mayo. Perfect served in bread or lettuce leaves.
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Ingredients
Chicken salad
- 2 1/2 cups cooked diced boneless skinless chicken breasts, chilled
- 1 cup small grapes, halved
- 3/4 cup diced celery
- 1/2 cup Fisher Sliced Almonds
- 1/3 cup chopped green onions
- 3 Tbsp chopped cilantro (optional)
Dressing
- 2/3 cup plain fat-free Greek yogurt
- 3 Tbsp full fat mayonnaise
- 1 Tbsp fresh lemon juice
- 1 Tbsp honey
- 1 tsp ground coriander
- 3/4 tsp ground cumin
- 1/2 tsp ground ginger
- 1/4 tsp (heaping) Turmeric
- 1 pinch ground cardamom or nutmeg, and cayenne pepper
- Salt and freshly ground black pepper
Instructions
- In a small mixing bowl, whisk together Greek yogurt, mayonnaise, lemon juice, honey, coriander, cumin, ginger, turmeric, cardamom and cayenne pepper.
- Season dressing with salt and pepper to taste.
- Add chicken, grapes, celery, almonds, green onions and cilantro to a large bowl, then pour dressing over top.
- Toss to evenly coat. Serve in lettuce, whole wheat tortillas, croissants, bread, etc.
Notes
- Homemade chicken salad can be made up to a day in advance and keeps well in the fridge.
- This chicken salad recipe can easily be doubled to feed a crowd.
- Recipe source: Cooking Classy
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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