Curry Chicken Salad
Curry Chicken Salad is a flavorful and protein-rich lunch option combining tender cooked chicken with vibrant curry spices, crisp vegetables, creamy dressing, and a touch of sweetness and crunch. Easy to prepare and customizable for various dietary needs, it makes for a satisfying and refreshing midday meal whether enjoyed at home, work, or on-the-go.
- Author: Nina
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-cook / Mixing
- Cuisine: Fusion
- Diet: Gluten Free
Protein
- 2 cups cooked chicken, shredded or diced
Dressing
- 1/2 cup Greek yogurt or mayonnaise
- 1 to 1 1/2 teaspoons curry powder
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Black pepper, to taste
Vegetables & Mix-ins
- 1/2 cup celery, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup golden raisins or dried cranberries
- 1/4 cup chopped nuts (almonds or cashews)
- Prepare the Chicken: Cook boneless chicken breasts or thighs by poaching, roasting, or grilling until fully cooked and tender. Let cool, then shred or dice into bite-sized pieces for the best texture.
- Mix the Dressing: In a mixing bowl, whisk together Greek yogurt or mayonnaise with curry powder, fresh lemon juice, salt, and pepper until smooth and aromatic. Adjust seasoning to your taste.
- Combine Ingredients: Add the cooked chicken to the dressing and toss gently to coat evenly. Fold in diced celery, finely chopped red onion, golden raisins, and chopped nuts to add texture and flavor contrasts.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and intensify. Serve cold, garnished with fresh herbs or toasted nuts if desired.
Notes
- Use day-old cooked chicken for easier shredding and better flavor absorption.
- Make fresh curry powder by toasting and grinding whole spices for a more vibrant taste.
- Gently fold ingredients to maintain texture and avoid overmixing.
- Adjust the amount of curry powder to control spice level based on preference.
- Chilling the salad before serving enhances flavor integration.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 6g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Curry chicken salad, chicken salad recipe, easy lunch, protein-rich salad, flavorful chicken salad, curry recipe, healthy lunch, make-ahead salad