Dairy-Free Chicken Curry Salad
Transform your lunch routine with this vibrant and flavorful Dairy-Free Chicken Curry Salad, a satisfying and health-conscious twist on a classic favorite. Packed with tender shredded chicken, crunchy celery, sweet raisins, and tart Granny Smith apples, this salad bursts with texture and taste. The creamy dressing, made with dairy-free mayonnaise, fragrant curry powder, and zesty lemon juice, brings a bold and tangy flair, perfect for those with dietary restrictions or seeking a lighter option. Toasted almonds add a delightful crunch, while fresh lettuce leaves make for a crisp and refreshing base or wrap alternative. Ready in just 20 minutes, this no-cook recipe is ideal for meal prep, picnics, or a quick afternoon meal. Balanced, nutritious, and utterly delicious—this dairy-free chicken curry salad is a must-try!
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Recipe Information
Ingredients
- 2 cups cooked chicken breast
- 2 pieces celery stalks
- 0.5 red onion
- 1 granny smith apple
- 0.5 cup raisins
- 1 tablespoon curry powder
- 0.75 cup dairy-free mayonnaise
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup almonds
- 8 lettuce leaves
Instructions
Begin by shredding or chopping 2 cups of cooked chicken breast into bite-sized pieces. Place them in a large mixing bowl.
Chop 2 celery stalks finely and add them to the bowl with the chicken.
Dice half of a red onion and add it to the mixture.
Core and dice 1 granny smith apple, then mix it into the bowl with the chicken, celery, and onion.
Add 0.5 cup of raisins and 0.5 cup of slivered almonds to the mixture for added texture and sweetness.
In a separate bowl, prepare the dressing by combining 0.75 cup of dairy-free mayonnaise with 1 tablespoon of curry powder and 2 tablespoons of lemon juice.
Season the dressing with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Stir well until all ingredients are fully incorporated.
Pour the curry dressing over the chicken mixture, and gently toss to ensure everything is evenly coated.
Taste the salad and adjust the seasoning if necessary. Add more salt, pepper, or lemon juice to suit your taste.
For serving, place the chicken curry salad on individual plates with lettuce leaves or create a wrap using the leaves.
Enjoy immediately, or refrigerate for up to 2 days for the flavors to meld.
Nutrition Facts
Calories |
2592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.5 g | 229% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 4649 mg | 202% | |
| Total Carbohydrate | 116.0 g | 42% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 79.4 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1231 mg | 26% | |
*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.
