Curry Chicken Salad recipe that’s made with Greek yogurt, dried fruit, nuts, and the perfect blend of seasoning and spices. This easy recipe is great for a quick lunch or snack and is exactly what you need to spice up your lunchtime routine!
Best Ever Curry Chicken Salad
There are few things that I love more than a good chicken salad. Whether it’s a classic chicken salad with tons of fresh herbs or a spicy buffalo chicken salad you really can’t go wrong.
Chicken salads are a great way to use leftover chicken breast and they are a perfect recipe to add to your weekly meal prep session. You can make a batch on Sunday and then have it on hand for an easy lunch or snack for a few days throughout the week.
This recipe for Curry Chicken Salad is spot on! If you’ve never used curry powder, this is a great first recipe to try. It’s packed with veggies, dried fruit, sliced nuts, and it’s the perfect combination of sweet, salty, and crunchy flavors. I know you’ll love it!
Kitchen Tools You’ll Need:
Curry Greek Yogurt Chicken Salad Ingredients
Chicken Breast: The base of this chicken salad is, of course, the chicken. When it comes to the chicken in this recipe, you have a couple of different options. My favorite way to prep chicken breast for chicken salad is to drizzle bone-in split chicken breasts with olive oil, season with salt, pepper, and garlic powder and roast at 425 degrees until done. You could also use poached or leftover roasted chicken.
Greek Yogurt: To combine all of the ingredients in the chicken salad, this recipe uses Greek yogurt. It’s cool, creamy, and has a bit of tang. The flavor works perfectly with the curry powder.
Dried Cranberries: For a little sweetness and texture. If you don’t have dried cranberries feel free to sub golden raisins or dried cherries.
Celery: Chicken salads need texture and crunchy celery does the trick in this recipe. Be sure to chop it well so you don’t have huge chunks of celery in your chicken salad.
Green Onion: Adds extra delicious flavor.
Cilantro: More, super delicious flavor.
Curry Powder: The star of this chicken salad is the curry powder. The recipe starts with a teaspoon, which is usually plenty, but if you feel like you want a little more curry flavor feel free to add a bit more
Lime Juice: Curry and lime juice go together like PB&J. Don’t skip this ingredient.
How to Make This Healthy Chicken Salad
Step One: Prep your chicken. This will look different for everyone depending on how you are making the chicken. But, once it’s cooked, chop up two cups worth of chicken breast and add it to a mixing bowl.
Step Two: Next, add the Greek yogurt, green onion, dried cranberries, celery, chopped cilantro, almonds, lime juice, spices, and seasonings to the bowl. Use a spoon to mix everything until well combined.
Step Three: That’s it! Serve the chicken salad immediately or store in the fridge until you are ready to eat.
What Goes With Curry Chicken Salad?
This curry chicken salad goes perfectly with a big salad filled with fresh veggies. You can also serve it as is with your favorite crackers or sliced veggies. You can also make a sandwich with your favorite bread, sliced tomatoes, and mixed greens.
More Healthy Protein Packed Salads to Love
- Waldorf Chicken Salad
- Salmon Salad
- Healthy Tuna Pasta Salad
- Healthy Homemade Chicken Salad
- Chipotle Chicken Salad
- Greek Chickpea Salad
- Healthy Buffalo Chicken Salad
- Pesto Chicken Salad
- Basil Pesto Chicken Salad
I hope you give these Curry Greek Yogurt Chicken Salad a try! If you do give this recipe a try, let me know!
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Curry Greek Yogurt Chicken Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Lunch
- Method: No Cook
- Cuisine: Indian-inspired
- Diet: Gluten Free
Description
Curry Chicken Salad recipe that’s made with Greek yogurt, dried fruit, nuts, and the perfect blend of seasoning and spices.
Ingredients
- 2 cups diced chicken breast
- 1/4 cup dried cranberries
- 1/2 cup chopped celery
- 1/4 cup sliced almonds
- 1/4 cup sliced green onion
- 1/4 cup chopped cilantro
- 1/2 cup greek yogurt
- 1 tablespoon fresh lime juice
- 1 teaspoon garlic powder
- 1 1/2 teaspoons curry powder
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon fresh cracked black pepper
Instructions
- Add all of the ingredients to a large bowl and mix until well combined. Season with extra salt and pepper to suite your taste.
- Serve immediately or store in the fridge for up to three to four days.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA
