Curry Chicken Salad
Elevate your lunch game with this flavorful Curry Chicken Salad, a delightful fusion of tender oven-roasted chicken, vibrant curry spices, and a creamy dressing with a hint of sweetness. This recipe combines protein-packed chicken with crunchy celery, crisp apple, juicy raisins, and toasted almonds, all tossed in a tangy blend of Greek yogurt, mayonnaise, honey, and lemon juice. Lightly spiced with curry powder and garnished with fresh cilantro, this dish offers a perfect balance of savory, sweet, and aromatic flavors. Ready in just 30 minutes, it’s a versatile and colorful option that can be served as a refreshing salad, stuffed into sandwiches or wraps, or as a flavorful topping for greens—ideal for meal prep or an easy weeknight meal! Keywords: Curry Chicken Salad, healthy chicken salad, curry recipe, quick lunch ideas, meal prep salads.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1.5 tablespoons curry powder
- 0.5 cup mayonnaise
- 0.5 cup Greek yogurt
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 2 pieces celery stalks
- 0.5 small red onion
- 1 medium apple
- 0.5 cup raisins
- 0.5 cup almonds
- 2 tablespoons cilantro
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken breasts with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat.
Add the chicken breasts to the skillet and sear for 3-4 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 10 minutes or until the chicken is cooked through.
Remove the chicken from the oven and let it cool, then dice it into bite-sized pieces.
In a large bowl, whisk together 1.5 tablespoons of curry powder, 0.5 cup of mayonnaise, 0.5 cup of Greek yogurt, 1 tablespoon of honey, and 1 tablespoon of lemon juice until well combined.
Dice 2 celery stalks, finely chop 0.5 small red onion, and chop 1 medium apple into small cubes.
Add the diced chicken, celery, red onion, apple, 0.5 cup of raisins, and 0.5 cup of almonds to the curry dressing. Toss everything together until the ingredients are well coated.
Chop 2 tablespoons of cilantro and stir it into the salad.
Taste and adjust seasoning if needed.
Serve the curry chicken salad chilled or at room temperature. Great for sandwiches, wraps, or as a topping for green salads.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1546 mg | 67% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 24.6 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 560 mg | 12% | |
*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.
