Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
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.
Servings:
4
Prep
20
minutes
minutes
Ready in:
20
minutes
minutes
Ingredients
Chicken salad
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)
Dressing
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
Instructions
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.
Notes
Homemade chicken salad can be made up to a day in advance and keeps well in the fridge.
This chicken salad recipe can easily be doubled to feed a crowd.
Recipe source: Cooking Classy