Curry Chicken Salad Recipe
Healthy Curry Chicken Salad with yogurt, a bit of mayo, & savory curry powder. This 20-minute salad is perfect for quick dinner or meal prep.
Servings: 10 servings
Calories: 269kcal
Ingredients
- 1 1/2 pounds cooked chicken 3 cups cubed
- 1 cup pecans, cashews or almonds toasted & coarsely chopped
- 1/2 cup red onion finely chopped
- 1/2 cup fresh parsley or dill finely chopped
- 1/2 cup raisins
- 1 cup plain yogurt 2%+ fat
- 1/4 cup mayo I use avocado oil mayo
- 1-2 garlic cloves minced
- 5 teaspoons curry powder
- 1/2 teaspoon ginger dried
- 2 teaspoons white or white wine vinegar
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- In a small skillet, add pecans and toast on low-medium heat until fragrant and brown-ish, stirring often. Transfer to a cutting board, let cool a bit and chop coarsely. Set aside.
- In a large bowl, add yogurt, mayo, garlic, curry powder, ginger, vinegar, sugar, salt and pepper. Whisk to mix.
- Then add pecans, chicken, red onion, dill, and raisins. Stir well to combine.
- Refrigerate curry chicken salad for at least 2 hours as it tastes best cold.
- Taste and adjust any seasonings to taste, if necessary. Serve with greens or make a chicken salad sandwich.
Notes
- Store: Refrigerate chicken salad in an airtight container for up to 5 days.
- Freeze: Freeze for up to 3 months. Thaw in the fridge overnight.
- How to cook chicken for salad: Here is how to bake chicken breast. If you have Instant Pot, you can make Instant Pot chicken breast. You can also grill chicken breast or here is how to air fry chicken breast.
Nutrition
Serving: 0.5cup | Calories: 269kcal | Carbohydrates: 10g | Protein: 19g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 278mg | Fiber: 2g | Sugar: 2g