Curry Chicken Salad Recipe | Easy Meal Prep Dinner
Curry Chicken Salad with Raisins, Cashews & Celery
This curry chicken salad recipe is so healthy and so delicious! Greek (or nondairy) yogurt lightens this up from the traditional mayo, but there’s no sacrifice on flavor with this nutritious option. And, it’s extremely easy to prepare and completely versatile! You can pack it to take on-the-go for an easy meal prep lunch, or serve it up for dinner. A protein-packed option that’s great on its own—or stuff it in a pita, sandwich, or serve it on a bed of greens!
The curry flavor is the highlight of this dish. What a fun flavor idea for chicken salad, am I right!? Of course, it’s pairing the curry powder with roasted cashews and raisins that really makes this curry chicken salad recipe tip the scales! A classic, yet often also an eye-opening flavor combination. Not to mention that gorgeous golden color!?
Versatile & Substitute Friendly!
Greek yogurt is a great, protein-packed substitute for mayo. But, feel free to use regular mayonnaise, or a dairy free yogurt as a substitute if you prefer. Really, you just want some kind of creamy element. And, that creaminess only adds to the varying textures in this curry chicken salad recipe. There’s the crunchy cashews, soft and sweet raisins, and crisp, fresh celery and green onion! The tang of the yogurt also pairs well with the naturally sweet curry flavors.
I like to bake the chicken so it’s fresh and shreds apart nicely, but you could also use pre-cooked chicken (chopped or shredded), rotisserie chicken pulled off the bone, or even canned chicken! Don’t make this harder than it needs to be, especially if you have shortcut items on hand.
Make this Curry Chicken Salad Recipe Your Own!
As I mentioned, this curry chicken salad recipe is totally versatile. Really, with almost any chicken salad, it’s easy to take what you want, and leave what you don’t. Swap out your favorite ingredients! Use more of your favorites! More raisins and cashews definitely wouldn’t make this salad any worse… 🙂
And, serve it in any vessel that you prefer—a tortilla wrap, a pita pocket, on regular sandwich bread, a lettuce wrap, or as a side with healthy vegetables. If your family enjoys cold chicken salads, this curry chicken salad recipe is sure to be a winner! If your family thinks they don’t like chicken salad, but enjoys sweet and savory curry flavor, this dish may be one to sway them…
This curry chicken salad recipe is one that reminds me healthy can be delicious, and definitely doesn’t need to be boring. It’s supposed to yield four servings, but let’s be real—two people could devour this recipe. So, make double!
Curry Chicken Salad Recipe
- 8 oz chicken breast boneless & skinless
- 2 tsp oil
- salt, to taste
- pepper, to taste
- 1 cup Greek yogurt, or nondairy yogurt of choice
- ½ cup roasted cashews
- ¼ cup raisins
- 1 stalk celery
- ¼ cup green onion
- 1-2 Tbsp curry powder
- salt, to taste
- ⅛ tsp pepper
- ½ lemon juiced
- Preheat oven to 400°F (200°C).
- On a baking sheet lined with foil and sprayed, dress chicken breast lightly in oil and season to taste with salt and pepper.
- Bake for about 30 minutes, until heated through to 165° F (74°C).
- Remove from oven and allow to cool slightly. While still warm, use two forks to shred tender chicken breast into pieces.
- Allow shredded chicken to cool completely.
- In a large mixing bowl, toss shredded chicken with salad ingredients (except for lemon juice) until well coated and combined.
- Finish with a squeeze of lemon juice, serve, and enjoy!