Soy-Free Curry Chicken Salad
Elevate your lunch routine with this vibrant and flavorful Soy-Free Curry Chicken Salad, a fresh twist on the classic! Combining tender shredded chicken with a creamy and zesty dressing made from Greek yogurt, mayonnaise, and aromatic madras curry powder, this recipe is both satisfying and packed with bold flavors. Sweet and crunchy additions like crisp red apples, juicy grapes, and crunchy almonds create a delightful texture, while celery and fresh cilantro lend refreshing bursts of brightness. Finished with a touch of honey and lemon juice, this salad is perfectly balanced and free from soy, making it an ideal choice for those with specific dietary preferences. Quick and easy to prepare in just 20 minutes, it’s perfect for meal prepping or serving at your next gathering. Enjoy it chilled as a wholesome main dish or alongside your favorite greens!
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Recipe Information
Ingredients
- 2 cups cooked chicken breast
- 1 tablespoon madras curry powder
- 0.5 cup Greek yogurt
- 0.5 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 2 medium celery stalks
- 1 medium red apple
- 1 cup grapes
- 0.5 cup almonds
- 2 tablespoons cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by shredding 2 cups of cooked chicken breast into bite-sized pieces. You can use leftover roast chicken or poach some chicken specifically for this salad.
In a large mixing bowl, combine 1 tablespoon of madras curry powder, 0.5 cup of Greek yogurt, 0.5 cup of mayonnaise, 2 tablespoons of lemon juice, and 1 tablespoon of honey. Stir until all ingredients are well combined to form the dressing.
Wash and finely dice 2 medium celery stalks. Core and chop 1 medium red apple into small cubes. Halve 1 cup of grapes, and chop 0.5 cup of almonds roughly.
Add the diced celery, apple cubes, halved grapes, and chopped almonds to the dressing in the mixing bowl. Stir to coat evenly.
Add the shredded chicken to the bowl with the dressed fruits and vegetables. Toss everything together until the chicken is thoroughly mixed through.
Finely chop 2 tablespoons of cilantro, reserving a small amount for garnish. Stir the cilantro into the salad mixture.
Season the salad with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Adjust seasoning to taste if necessary.
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve cold, garnished with the reserved cilantro.
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 1841 mg | 80% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 67.2 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 965 mg | 21% | |
*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.
