Curry Chicken Salad

Chicken Salad has been one of the staples of my diet since I was in college. Amazingly, before then, I’d never actually tried it! In my college dorm, I lived right next to the diner on campus, and I’d go in every day and order a chicken salad sandwich on potato bread and with munster cheese. It was delicious.

As I went out into the world, I tried various versions of this awesome dish, and one of my all time favorites is this simple Curry Chicken Salad. It’s moist and delicious and amazing on a sandwich or scooped on top of your favorite greens. Even my kids love it!

Here’s what you need:

2 1/2 cups cooked, shredded chicken breast
1/2 cup plain Greek yogurt
1/2 cup mayonnaise
1/4 cup shredded carrot
2 green onions, sliced
1 garlic clove, minced
1/4 cup fresh cilantro, chopped
2 teaspoons curry powder
1/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh lime juice
Crushed red pepper, optional

Instructions

Add the yogurt, mayonnaise, carrot, green onion, cilantro, garlic, and all of the seasonings to a large bowl and stir to combine.

Add to the lime juice and stir again to incorporate.

Taste the sauce and adjust the salt and pepper to your liking. You can also add more of any of the ingredients you like at this point. If you like it spicier, you can add some crushed red pepper flakes.

Add the chicken and stir to combine.

Taste again and adjust the seasonings.

Serve immediately or store in the refrigerator for up to three days.

Notes:

We just love the flavor of this chicken salad! The big, bold seasonings along with the garlic, yogurt, and cilantro give this a ton of flavor and complexity.

We also love that the sauce is totally customizable. If you like more lime, add it. More spice? Go for it!

We also lightened this up by cutting the mayonnaise is half and substituting it with Greek yogurt. The yogurt is full of protein which makes this even healthier. It’s also a common ingredient in Indian cooking. The tanginess of the yogurt really gives this a more authentic flavor.

This is a great use of leftover chicken, and the flavors would be even better with chicken that’s been baked or even rotisserie.

When chicken breast goes on sale, I like to buy extra just for recipes like this. I’ll poach a whole package at a time, shred it, and freeze it into small portions. It thaws quickly and is so handy for quick chicken salads, quesadillas, and soups!

Although we showed this on sliced ciabatta as a sandwich, it’s also delicious wrapped in large pieces of lettuce as a carb-free meal. Or, you can finely chop the chicken and serve it as a dip!

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Curry Chicken Salad

Yield: 6 servings

Prep Time: 10 minutes

Total Time: 10 minutes

Curry Chicken Salad is moist, delicious and amazing on a sandwich or scooped on top of your favorite greens.

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Ingredients

• 2 1/2 cups cooked, shredded chicken breast
• 1/2 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1/4 cup shredded carrot
• 2 green onions, sliced
• 1 garlic clove, minced
• 1/4 cup fresh cilantro, chopped
• 2 teaspoons curry powder
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lime juice
• Crushed red pepper, optional

Instructions

1. Add the yogurt, mayonnaise, carrot, green onion, cilantro, garlic, and all of the seasonings to a large bowl and stir to combine.
2. Add to the lime juice and stir again to incorporate.
3. Taste the sauce and adjust the salt and pepper to your liking. You can also add more of any of the ingredients you like at this point. If you like it spicier, you can add some crushed red pepper flakes.
4. Add the chicken and stir to combine.
5. Taste again and adjust the seasonings.
6. Serve immediately or store in the refrigerator for up to three days.

Notes

Lighten this up by cutting the mayonnaise is half and substituting it with Greek yogurt. The yogurt is full of protein which makes this even healthier. It's also a common ingredient in Indian cooking. The tanginess of the yogurt really gives this a more authentic flavor.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 239Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 51mgSodium: 258mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 17g

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Katie Reed

Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.