Curry Chicken Salad is a step up from the classic chicken salad because it’s brimming with those flavorful middle eastern spices, it’s also lightened up by using Greek yogurt in place of most of the mayo. It will leave people wondering what makes it so good!
This is a sponsored conversation written by me on behalf of Fisher. The opinions and text are all mine.
Curry Chicken Salad with a Homemade Spice Blend
With most of the Curry Chicken Salad Recipes out there you’ll find that they call for “curry powder.” I’m actually not a big fan of pre-blended curry powders. For a number of reasons.
They are all different among each brand so if I tell you to use curry powder but my curry powder had 4 different ingredients than yours it’s not going to taste the same. I also prefer to add as much heat as I like (because my kids don’t tolerate it well) and most curry powders are SPICY!
So a homemade blend it is here that’s perfectly fitting for this recipe. This blend uses coriander, cumin, ginger, turmeric, cardamom and/or nutmeg, and cayenne.
Ingredients Needed for this Chicken Salad
- Cooked chicken breasts
- Slice almonds
- Green onions
- Greek yogurt
- Lemon juice
- Spices: coriander, cumin, ginger, turmeric, cardamom, salt and pepper
How to Make Curry Chicken Salad
If you don’t already have leftover cooked chicken then you can either use rotisserie chicken or roast chicken breasts yourself.
To do so preheat oven to 400 degrees, spray a rimmed baking sheet with non-stick cooking spray. Pound chicken breasts to an even thickness and brush lightly with olive oil, season with salt and pepper then roast in preheated oven about 15 – 20 minutes until breasts register 165 degrees in center. Chill completely then dice.
Then whisk together all of the dressing ingredients in a bowl. In a separate bowl add all the chicken salad ingredients including chilled cooked chicken, celery, grapes, green onions, sliced almond and cilantro.
Pour the dressing over the chicken salad and toss to evenly coat. Serve in bread, croissants, bagels, sandwich thins, pita, over naan, in a tortilla or as lettuce wraps.
Quality Ingredients for a Quality End Result
For this chicken salad recipe I use Fisher Almonds. They are my go-to brand for almonds (for dinners, snacks, desserts and everything in between). This is my third year in partnership with Fisher!
I choose to work with Fisher because I love the quality and flavor of their products and I love that their nuts are preservative free and non-GMO project verified. I also love the convenient stand up resealable packaging that helps the nuts stay fresher longer.
Chicken Salad in Bread or as a Lettuce Wrap
I love this chicken salad in both bread or as lettuce wraps. If you are looking to cut carbs go for the lettuce wraps. It still makes such a filling lunch with less carbs and calories. Either way though you’ll end up with a perfectly tasty and satisfying lunch!
More Chicken Salad Recipes to Try
Curry Chicken Salad
This is a deliciously flavorful twist on the classic chicken salad! It's taken up a notch with those aromatic Middle Eastern spices, and it's lightened up by using Greek yogurt for most of the mayo. Perfect served in bread or lettuce leaves.
- 2 1/2 cups cooked diced boneless skinless chicken breasts, chilled
- 1 cup small grapes, halved
- 3/4 cup diced celery
- 1/2 cup Fisher Sliced Almonds
- 1/3 cup chopped green onions
- 3 Tbsp chopped cilantro (optional)
- 2/3 cup plain fat-free Greek yogurt
- 3 Tbsp full fat mayonnaise
- 1 Tbsp fresh lemon juice
- 1 Tbsp honey
- 1 tsp ground coriander
- 3/4 tsp ground cumin
- 1/2 tsp ground ginger
- 1/4 tsp (heaping) turmeric
- 1 pinch ground cardamom or nutmeg, and cayenne pepper
- Salt and freshly ground black pepper
In a small mixing bowl whisk together Greek yogurt, mayonnaise, lemon juice, honey, coriander, cumin, ginger, turmeric, cardamom and cayenne pepper.
Season dressing with salt and pepper to taste.
Add chicken, grapes, celery, almonds, green onions and cilantro to a large bowl then pour dressing over top.
Toss to evenly coat. Serve in lettuce, whole wheat tortillas, croissants, bread, etc.
Recipe source: Cooking Classy