Vegetarian Curry Chicken Salad
Elevate your lunchtime routine with this Vegetarian Curry Chicken Salad, a modern, meat-free twist on a classic favorite. Packed with bold flavors and wholesome ingredients, this vibrant salad combines tender pieces of plant-based chicken with a creamy blend of mayo, Greek yogurt, and aromatic curry powder. Sweet notes of honey, tangy lime juice, and juicy grape tomatoes perfectly balance the savory spice, while crisp celery, green onions, and cilantro add refreshing texture. Raisins and sliced almonds provide delightful pops of sweetness and crunch, making every bite interesting and satisfying. Served over a bed of fresh mixed greens, this 30-minute recipe is ideal for meal prepping, family lunches, or a light dinner. Bursting with flavor and vegetarian-friendly, this curry salad is a guilt-free indulgence for when you crave something healthy yet irresistible! Perfect for those searching for vegetarian curry recipes or plant-based meal ideas.
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Recipe Information
Ingredients
- 12 ounces Plant-based chicken
- 0.5 cup Mayonnaise
- 0.25 cup Plain Greek yogurt
- 2 tablespoons Curry powder
- 1 tablespoon Honey
- 1 tablespoon Lime juice
- 2 Celery stalks, finely chopped
- 1 cup Red grape tomatoes, halved
- 2 Green onions, sliced
- 0.25 cup Cilantro, roughly chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Raisins
- 0.25 cup Sliced almonds
- 4 cups Mixed salad greens
Instructions
Begin by prepping the plant-based chicken. Heat a skillet over medium heat, and add a splash of oil. Once hot, cook the plant-based chicken until heated through and lightly browned, about 5-10 minutes. Allow it to cool slightly, and then chop into bite-sized pieces.
In a large mixing bowl, combine mayonnaise, Greek yogurt, and curry powder. Whisk together until smooth and the curry powder is well incorporated.
Add honey and lime juice to the mayonnaise mixture and stir to combine thoroughly.
Add the cooked plant-based chicken pieces, chopped celery, red grape tomatoes, green onions, cilantro, salt, and black pepper to the mixing bowl. Stir everything together until all ingredients are evenly coated with the curry dressing.
Gently fold in the raisins and sliced almonds, mixing to distribute them throughout the salad.
Taste the salad and adjust seasoning with additional salt or pepper if needed.
Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld.
Serve the vegetarian curry chicken salad over a bed of mixed salad greens for a refreshing and hearty meal.
For extra flavor, garnish with additional chopped cilantro or a sprinkle of sliced almonds before serving.
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 7349 mg | 320% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 82.6 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3492 mg | 74% | |
*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.
