Chicken Salad Curry
A creamy and flavorful twist on classic chicken salad, infused with curry and topped with crunchy almonds and sweet raisins.
Ingredients
For the Chicken
- 4 pieces boneless chicken breasts The star of the show; juicy and tender.
- to taste dash salt and pepper For seasoning.
- 2 tbsp olive oil Use if cooking the chicken in a skillet.
- 4 cups chicken broth Use if poaching the chicken.
For the Dressing
- ½ cup mayonnaise Creamy base.
- ½ cup Greek yogurt Lightens the dressing.
- 1½ tsp curry powder The magic ingredient.
- 1 tbsp lemon juice Adds brightness.
- 1 tbsp honey Balances spices.
For the Salad
- ½ cup celery, diced Adds a fresh crunch.
- ½ cup raisins Sweet bites that contrast beautifully.
- ½ cup toasted sliced almonds A nutty crunch.
- 2 tbsp chopped parsley Adds freshness.
Instructions
Preparation
- Season the chicken breasts with salt and pepper.
- If using olive oil, heat a large skillet over medium heat and cook the chicken for about 6-7 minutes on each side, or until no longer pink inside. If using broth, poach the chicken in simmering broth for 15-20 minutes until cooked through.
- Remove the cooked chicken from the heat and let it cool slightly.
- While the chicken cools, chop your celery, parsley, and whichever dried fruit you’ve chosen.
Mixing
- In a large bowl, combine mayonnaise, Greek yogurt, curry powder, lemon juice, and honey. Stir until well blended.
- Once the chicken is cool, chop or shred it into bite-sized pieces and add it to the bowl with the dressing.
- Fold in the diced celery, raisins, and toasted almonds until everything is evenly coated.
Serving
- Give your salad a taste! If you feel it needs a little more seasoning or sweetness, adjust accordingly.
- You can serve this salad right away or chill it for an hour to allow the flavors to meld.
- Garnish with additional parsley and serve on a bed of greens, in a sandwich, or right from the bowl!
Notes
This salad stays fresh for up to 3 days in the fridge in an airtight container. Consider using plant-based alternatives for a dairy-free version or adding cayenne for a spicy kick.