Description
This vibrant and creamy Curry Chicken Salad combines tender cooked chicken with a flavorful blend of curry powder, Greek yogurt, and mayonnaise, complemented by crunchy celery, sweet grapes, and toasted almonds. Perfect as a refreshing lunch or light dinner, it offers a delightful mix of textures and a subtle hint of sweetness and spice.
Ingredients
Scale
Chicken Salad
- 3 cups cooked chicken, shredded or cubed
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon curry powder
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup celery, diced
- 1/2 cup red grapes, halved
- 1/4 cup almonds, sliced or chopped
- 1/4 cup green onions, thinly sliced
Optional
- Lettuce leaves, for serving
Instructions
- Prepare the dressing: In a large mixing bowl, combine mayonnaise, Greek yogurt, curry powder, honey, lemon juice, salt, and black pepper. Mix well until smooth to form the dressing.
- Add chicken to dressing: Add the shredded chicken to the bowl with the curry dressing. Stir until the chicken is well coated with the dressing.
- Incorporate veggies and nuts: Add diced celery, halved grapes, almonds, and green onions to the chicken mixture. Carefully fold in the ingredients until everything is evenly distributed.
- Season to taste: Taste the salad and adjust seasoning as needed with additional salt and pepper.
- Chill the salad: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Serve: Serve scooped onto lettuce leaves or use as a filling for sandwiches and wraps as desired.
Notes
- Use cooked chicken leftover from a previous meal or rotisserie chicken for convenience.
- For added crunch, toast the almonds lightly before adding them to the salad.
- Adjust the curry powder quantity to suit your spice preference.
- This salad can be prepared a day ahead and kept covered in the refrigerator.
- For a dairy-free version, substitute Greek yogurt with a dairy-free alternative.
