Servings
Font
Back
Curry Chicken Salad
5 from 15 votes

Curry Chicken Salad

Curry Chicken Salad mixes cooked diced chicken breast with halved grapes, diced celery, sliced almonds, green onion, and optional cilantro, all coated in a creamy yogurt and mayonnaise dressing spiced with curry powder, cumin, ginger, turmeric, and subtle heat from cayenne. The result is a richly flavored, textured salad suitable for sandwiches or wraps.

Prep Time
20 mins
Total Time
20 mins
Servings: 4
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. In a small mixing bowl, whisk together Greek yogurt, mayonnaise, lemon juice, honey, coriander, cumin, ginger, turmeric, cardamom and cayenne pepper. 
  2. Season dressing with salt and pepper to taste.
  3. Add chicken, grapes, celery, almonds, green onions and cilantro to a large bowl, then pour dressing over top.
  4. 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.