Chicken Curry Salad
Elevate your lunchtime routine with this vibrant and flavorful Chicken Curry Salad recipe, a delightful twist on a classic favorite! Featuring tender, oven-baked chicken infused with aromatic curry powder, this dish combines creamy Greek yogurt and mayonnaise with a touch of honey and lemon juice for a perfectly balanced dressing. Each bite is packed with texture—thanks to crunchy celery, juicy red grapes, toasted slivered almonds, and fresh cilantro. Served over a bed of crisp mixed salad greens, this protein-rich salad is as satisfying as it is wholesome. Ready in just 40 minutes and perfect for meal prepping or entertaining, this easy chicken salad recipe is a must-try for anyone seeking a fresh, tangy, and mildly spiced meal.
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.5 cup Mayonnaise
- 0.5 cup Plain Greek yogurt
- 2 tablespoons Curry powder
- 1 tablespoon Honey
- 1 tablespoon Lemon juice
- 2 pieces Celery stalks, diced
- 1 cup Red grapes, halved
- 3 pieces Green onions, chopped
- 0.5 cup Slivered almonds, toasted
- 0.25 cup Fresh cilantro, chopped
- 4 cups Mixed salad greens
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper.
Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and sear each side for about 3-4 minutes until golden brown.
Transfer the chicken breasts to a baking dish and bake in the preheated oven for about 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
Let the chicken cool slightly, then cut into bite-sized cubes.
In a large mixing bowl, combine mayonnaise, Greek yogurt, curry powder, honey, and lemon juice. Mix well to create the dressing.
Add the cooked chicken cubes, diced celery, halved grapes, chopped green onions, and toasted almonds to the dressing. Mix until the ingredients are well coated.
Gently fold in the chopped cilantro, reserving a little for garnish.
To serve, place a handful of mixed salad greens on each plate, then top with a generous portion of chicken curry salad.
Garnish with the reserved cilantro and serve immediately.
Nutrition Facts
Calories |
2230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 7164 mg | 311% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 51.7 g | ||
| Protein | 138.3 g | 277% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 497 mg | 38% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2636 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
