This curried chicken salad is a fresh take on a classic, with lightened up yogurt dressing and tons of fresh herbs.
Curried Chicken Salad
This curried chicken salad is a fresh take on a classic, with lightened up yogurt dressing and tons of fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
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- 1 cup Greek yogurt, preferably full-fat
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice, from about ½ lemon
- 1 ½ teaspoons mild curry powder
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons chopped fresh herbs, like parsley, cilantro, mint, and/or dill
- 2 cups shredded cooked chicken
- ½ small red onion, finely diced
- 2 stalks celery, finely diced
- ½ cup raisins, optional
- ½ cup chopped cashews, optional
Instructions
- In a medium mixing bowl, stir together yogurt, olive oil, lemon juice, curry powder, honey, salt, pepper and fresh herbs.
- Add chicken, onion, celery, and raisins and/or cashews, if using. Stir together to coat evenly with the dressing.
- Serve on toasted bread, in a lettuce wrap, or just straight-up out of the bowl.
Notes
- You can use 1 cup of mayo in place of the yogurt-olive oil combo, if desired.
- This recipe works great with chickpeas in place of chicken if you’re looking for a plant-based option!
More lunch ideas:
BLT Salad with Bacon Croutons and Green Goddess Dressing
Blackened Salmon Burgers
Chicken Tinga Taco Bowls
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