Curry Chicken Salad Recipe

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!

Course Appetizer, Dinner, Lunch, Lunch & Dinner, Main Course, Side Dish, Snack

Cuisine American, Indian

Keyword chicken salad, curry

Prep Time 20

Cook Time 30

Total Time 50

Servings servings curry chicken salad

Calories 205

Author Alyssia Sheikh

Ingredients

Chicken:

8 oz chicken breast boneless & skinless
2 tsp oil
salt to taste
pepper to taste

Salad:

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

Instructions

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!

Nutrition