Nut-Free Curry Chicken Salad
Transform your lunchtime routine with this vibrant Nut-Free Curry Chicken Salad, a delicious twist on a classic dish designed for allergy-friendly enjoyment. Packed with tender cooked chicken breast, crunchy celery, sweet raisins, and colorful red bell pepper, this recipe balances bold flavors and satisfying textures. The creamy dressing, made with Greek yogurt, mayonnaise, curry powder, and a touch of lemon juice, delivers a zingy, aromatic boost that perfectly complements the fresh cilantro and scallions. With no nuts in sight, this versatile salad is ideal for wraps, sandwiches, or atop crisp greens, bringing a touch of exotic flair to every bite. Ready in just 30 minutes, it’s a quick, wholesome option for busy days or meal prep. Perfect for a nut-free, protein-rich lunch, this curry chicken salad is sure to become your new favorite!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast
- 1 cup, chopped Celery
- 0.5 cup, chopped Red bell pepper
- 0.5 cup Raisins
- 0.25 cup, chopped Scallions
- 0.25 cup, chopped Fresh cilantro
- 1 cup Plain Greek yogurt
- 0.25 cup Mayonnaise
- 1 tablespoon Curry powder
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Boil or bake chicken breast until fully cooked (about 10 minutes boiling or 20 minutes baking at 350°F). Let it cool before shredding or chopping into bite-sized pieces.
In a large mixing bowl, combine chopped celery, red bell pepper, raisins, scallions, and fresh cilantro.
In a separate smaller bowl, combine Greek yogurt, mayonnaise, curry powder, lemon juice, salt, and black pepper. Mix well to form a smooth dressing.
Add the shredded chicken to the bowl with vegetables and raisins, and pour the curry dressing over the top.
Toss all the ingredients until the chicken and vegetables are evenly coated with the curry dressing.
Adjust seasoning with more salt and pepper if needed.
Chill in the refrigerator for at least 30 minutes to allow flavors to meld before serving.
Serve as a sandwich, wrap, or over a bed of greens.
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3832 mg | 167% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 65.6 g | ||
| Protein | 140.0 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 441 mg | 34% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1490 mg | 32% | |
*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.
