Curry chicken salad is one of my favorite recipes to make ahead for a week of effortless but delicious lunches. This recipe is so flavorful and has ton of great texture. There are so many ways you can eat this chicken salad: sandwich, mixed into a salad, scooped into lettuce cups, spooned into cucumbers or other veggies, dipped with pita, spread on top of toast, or just eaten straight out of the container! Curry chicken salad is also a great party app, just place dollops in little cucumber cups, finger sandwiches, or crackers and serve!
- ½ cup plain yogurt
- ¼ cup mayonnaise
- 1 tablespoon curry powder
- ½ pound shredded cooked chicken breast
- 1 medium apple, peeled and diced
- 2 stalks celery, diced
- 1 stalk green onion, finely chopped, or more to taste
- ½ cup sliced almonds
- ¼ cup raisins
- salt and ground black pepper to taste
- Step 1
Whisk yogurt and mayonnaise together in a medium bowl until blended. Add curry powder and stir to combine. Stir in shredded chicken until evenly coated. Add apple, celery, green onion, almonds, and raisins; season with salt and pepper. Stir gently to until thoroughly combined and all ingredients are coated with curry-yogurt.
Serve immediately or refrigerate until ready to serve.
You can substitute a small piece of shallot (minced) for the green onions.
Per Serving: 227 calories; protein 15.1g; carbohydrates 13g; fat 13.2g; cholesterol 36.9mg; sodium 107mg.