Curry Chicken Salad
User Reviews
5
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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
Description
This recipe combines chilled, cooked, diced chicken breast with juicy halved grapes, crunchy celery, nutty sliced almonds, chopped green onion, and optional fresh cilantro leaves. The dressing incorporates Greek yogurt and full-fat mayonnaise for creaminess, balanced by lemon juice and honey for brightness and subtle sweetness. Ground coriander, cumin, ginger, turmeric, cardamom, and a touch of cayenne pepper lend a warm, aromatic curry flavor to the salad.
The ingredients are tossed with the dressing to thoroughly coat each component, creating a harmonious blend of savory, sweet, and spiced notes with varied textures from crunchy nuts to tender chicken and crisp vegetables. This salad can be served on lettuce leaves, within whole wheat tortillas, croissants, or bread for versatile meal options.
It can be prepared a day in advance and stored refrigerated, maintaining freshness and flavors. Doubling the recipe is suitable for serving larger groups, and it pairs well with fresh accompaniments or a light side salad.
Ingredients
Chicken salad
- 2 1/2 cups chicken breast chilled, cooked, diced, boneless, skinless
- 1 cup grape halved, small
- 3/4 cup celery diced
- 1/2 cup sliced almonds Fisher brand
- 1/3 cup green onion chopped
- 3 Tbsp cilantro optional, chopped
Dressing
- 2/3 cup Greek yogurt plain, fat-free
- 3 Tbsp mayonnaise full fat
- 1 Tbsp lemon juice fresh
- 1 Tbsp honey
- 1 tsp ground coriander
- 3/4 tsp cumin ground
- 1/2 tsp ground ginger
- 1/4 tsp (heaping) Turmeric
- 1 pinch ground cardamom or nutmeg, and cayenne pepper
- salt freshly ground
- black pepper freshly ground
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
- Prepare the chicken salad up to one day ahead and keep it refrigerated to allow flavors to develop.
- This recipe can be doubled easily to feed more people without altering the flavor balance.
- Serve the salad in lettuce cups, tortillas, croissants, or sandwich bread as preferred.
User Reviews
Overall Rating
5
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