Description
You will love this simple Curry Chicken Salad that is bursting with flavor, thanks to the juicy chicken, crunchy veggies, and creamy Greek yogurt dressing. This fantastic chicken salad recipe is not only incredibly tasty but also super easy to make. Whip it up in minutes, and savor it all week long!
Ingredients
Scale
For the chicken salad
- 2 cooked chicken breasts cut into 1-inch cubes – about 3 cups
- 1/2 cup chopped celery – about 2 stalks of celery
- 2 large carrots – diced or chopped into small pieces
- 1/4 cup diced red onion
- 1/2 cup roasted and salted cashews chopped
- 1/2 cup golden raisins
- 2–3 tablespoons chopped fresh cilantro – plus more for topping
For the curry yogurt dressing
- 1/2 cup plain Greek yogurt – I used full fat but fat-free also works
- 3 tablespoons mayo
- 1–2 tablespoons yellow curry powder – more if you like it really spicy
- 1 tablespoon maple syrup or honey for sweetness
- the juice of 1-2 limes – about 2 tablespoons – plus more for topping
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Assemble the salad by adding all the salad ingredients to a large mixing bowl.
- Mix up the curry yogurt dressing in a small bowl by combining the Greek yogurt, mayo, curry powder, maple syrup, lime juice, salt, and pepper until it forms a smooth thick pale yellow or orange sauce.
- Pour the dressing over the salad and toss everything together.
- Top and serve with more lime juice, cashews, and chopped cilantro.
Notes
- To make this recipe dairy-free you can use dairy-free Greek yogurt.
- Mix up the veggies and add in some diced cucumber, green onions, or bell pepper.
- You can use a shallot in place of the onion if the onion is too strong or you are making this recipe for your kids.
- Add in some chopped apples, red grapes, or dried cranberries for more sweetness and flavor.
- This chicken salad can be stored in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 Minutes
- Category: Healthy Salads
- Method: No-cook
- Cuisine: Indian
