This Curry Chicken Salad recipe reimagines the classic lunchtime staple with a delightful blend of flavors and textures. It’s a fusion of tender chicken, sweet grapes, and crunchy cashews, all enveloped in a rich, creamy curry-spiced dressing.
This salad is not only a treat for your taste buds but also a colorful, vibrant addition to your meal that promises to break the monotony of everyday lunches. Whether you’re packing a picnic, prepping a quick lunch, or seeking a light dinner option, this curry chicken salad offers a fresh and inspired twist that is sure to please.
The combination of the sweet and savory elements with the exotic hint of curry transforms the simple chicken salad into something extraordinary.
The grapes add a burst of juiciness, which complements the mild heat of the curry powder, while the cashews provide a satisfying crunch that contrasts beautifully with the creamy dressing.
This recipe is a testament to how a few simple ingredients, thoughtfully combined, can elevate a dish from ordinary to exceptional.
Curry Chicken Salad
Ingredients
- For the Salad:
- ⅓ cup raw unsalted cashews or almonds
- 2 cups cooked boneless, skinless chicken breasts, ½-inch diced (about 2 small breasts)
- 3 stalks celery, finely chopped
- 1 ½ cups seedless red grapes, halved
- 2 green onions, finely chopped, more for garnish
- For the Curry Dressing:
- 3 tablespoons nonfat plain Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 1 ½ teaspoons pure maple syrup or honey
- 2 teaspoons curry powder, more to taste
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
Instructions
- Toast the Nuts:
- Preheat your oven to 350°F (177°C).
- Spread the nuts on an ungreased baking sheet in a single layer.
- Toast in the oven for 8-10 minutes, until golden and fragrant, keeping an eye on them to prevent burning.
- Remove from oven, let cool for a few minutes, then roughly chop.
- Prepare the Salad:
- In a large bowl, combine the diced chicken, chopped celery, halved grapes, chopped green onions, and toasted nuts.
- Make the Dressing:
- In a separate bowl, whisk together the Greek yogurt, lemon juice, maple syrup or honey, curry powder, garlic powder, salt, and black pepper until smooth.
- Combine:
- Pour the dressing over the chicken mixture.
- Gently stir everything together until well coated.
- Serve:
- Enjoy the curry chicken salad cold or at room temperature.
- Serve it in a pita, on whole grain toast, wrapped in Bibb lettuce, with crackers, or over a bed of greens.
Notes:
- To Store: Refrigerate in an airtight container for up to 4 days.
- To Freeze: Freezing is possible but may alter the texture. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.
- Chicken Cooking Methods: For added flavor and ease, consider preparing the chicken using a slow cooker, Instant Pot, oven, air fryer, or stovetop method.
