Description
This Curry Chicken Salad is a flavorful and healthy twist on the classic chicken salad, combining tender cooked chicken with a creamy curry-spiced dressing, fresh celery, sweet grapes, and crunchy nuts. Perfect for a quick lunch or light dinner, it can be served in lettuce wraps, sandwiches, or atop greens. It’s easy to prepare, naturally gluten-free, and packs a perfect balance of protein and textures.
Ingredients
Scale
Chicken and Dressing
- 3 cups cooked chicken, shredded or chopped (rotisserie works well)
- ½ cup plain Greek yogurt or mayonnaise (or a mix of both)
- 1 tablespoon curry powder
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
Add-Ins and Garnish
- ½ cup celery, finely chopped
- â…“ cup red grapes or dried cranberries, halved
- ¼ cup sliced almonds or chopped cashews
- 2 tablespoons red onion, finely chopped
- Chopped fresh cilantro or parsley, for garnish (optional)
Instructions
- Prepare the Dressing: In a large bowl, whisk together the Greek yogurt (or mayonnaise), curry powder, honey (or maple syrup), Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined. This mixture forms a flavorful and creamy dressing that complements the chicken perfectly.
- Combine Ingredients: Add the cooked chicken, finely chopped celery, halved grapes or dried cranberries, sliced almonds or chopped cashews, and finely chopped red onion to the bowl with the dressing. Stir gently until all ingredients are evenly coated in the curry dressing, ensuring every bite has balanced flavors and textures.
- Chill the Salad: Cover the bowl with plastic wrap or transfer the salad to an airtight container and chill in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld and deepen, making the salad even more delicious.
- Serve and Garnish: Before serving, give the salad a gentle stir, taste, and adjust seasoning if needed. Garnish with chopped fresh cilantro or parsley if desired. Serve the curry chicken salad in lettuce wraps, on sandwiches, alongside crackers, or over a bed of fresh greens for a versatile and satisfying meal.
Notes
- For extra texture and flavor, toast the almonds or cashews lightly before adding them to the salad.
- You can swap the grapes for diced apples to add a crunchy and slightly tart twist.
- This salad keeps well in the refrigerator for up to 3 days when stored in an airtight container.
- Using a mix of Greek yogurt and mayonnaise balances creaminess and tang while keeping it lighter.
- If you prefer a vegan version, substitute the chicken with chickpeas and use vegan yogurt or mayo alternatives, adjusting seasoning accordingly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 7g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 75mg
