Curried Chicken Salad

fullsizeoutput_7fbefullsizeoutput_7fbbThere is something so appealing about make-ahead meals. I love knowing that no mess, no prep, and no cooking is involved in popping a Tupperware lid off of my lunch for the day. Better yet, nothing beats a recipe that will last me through the week. All you need is to set aside an hour on a Sunday night to make this one-of-a-kind spin on your traditional chicken salad recipe. With a generous sprinkling of turmeric and curry powder, this curried chicken salad puts a pep in my step with every bite!

We know how I feel about mayo…yuck. So, I’m inviting Greek yogurt to step in as its lighter, healthier stand-in for this recipe. And honestly, Greek yogurt has just the right amount of tanginess to balance the earthiness that turmeric and curry give this Indian-inspired dish. Figuring this recipe is already far from the familiar chicken salad we grew up eating, I felt no remorse in subbing the red grapes and celery with green apple and red onion in this recipe. For some added brightness, I threw in a little (or a lot) of cilantro in the mix and some golden raisins and slivered almonds for added sweetness and texture.

Of course, there is a lot of leeway to take this recipe your own direction if any of these ingredients don’t float your boat. Consider switching out the cilantro with parsley if you have an aversion to the polarizing herb. And if you prefer red grape to green apple or currants to golden raisins, you can certainly make this recipe your own with just a few easy substitutions!


  • 1 lb boneless skinless chicken breast
  • 1 tbsp curry powder
  • 1 tbsp turmeric
  • 1/2 tsp ginger
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 red onion
  • 1 green apple
  • 1/2 cup cilantro (lightly packed)
  • 1/3 cup slivered almonds
  • 1/3 cup golden raisins

For the Curry Sauce:

  • 3/4 cup nonfat plain Greek yogurt
  • 1 tbsp curry powder
  • 1 tbsp turmeric
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tbsp honey
  • 1/2 tsp ginger
  • 1 tsp salt


  1. First, heat a large pan to medium heat over stovetop with 1-2 tbsp olive oil. While this heats up, prepare the seasoning for the chicken by combining 1 tbsp curry powder, 1 tbsp turmeric, 2 tsp garlic powder, 1 tsp ginger, 1 tsp salt, and 1 tsp black pepper.
  2. Butterfly the chicken breasts and season with the spice mixture on each side.
  3. Cook the chicken for 4 minutes on each side until fully cooked and allow it to rest for 5 minutes before cubing. Add the cubed chicken to a large bowl.
  4. Mince 1/2 cup of cilantro and add to the bowl with the chicken.
  5. Next, chop both the green apple and 1/4 of the red onion and add these to the bowl.
  6. Measure and add 1/3 cup of golden raisins and 1/3 cup slivered almonds.
  7. Next, make the curry sauce by whisking together the greek yogurt, lime juice, olive oil, ginger, honey, curry powder, turmeric, and salt together.
  8. Pour the mixture over the chicken and stir all the ingredients together until fully combined.

This chicken salad tastes even better the next day and can be made a couple days ahead and stored in the fridge. Serve over a bed of greens, in lettuce cups, between bread, or straight out of the bowl! I hope you like this recipe as much as I do!



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