Description
This curried chicken salad is a flavorful and vibrant twist on the classic chicken salad. It’s easy to make with diced cooked chicken, juicy red grapes, crisp celery, plump raisins, crunchy pistachios, and tossed in a creamy curry dressing.
Ingredients
Units
Scale
- 2 cups diced cooked chicken breast
- 1/2 cup mayonnaise (or plain Greek yogurt)
- 1 1/2 teaspoons yellow curry powder (I use Simply Organic brand)
- 1 tablespoon mango chutney (I use Patak’s Sweet Mango Chutney), optional
- 1 tablespoon fresh lime juice
- 3/4 teaspoon grated fresh ginger, or to taste
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 3/4 cup seedless red grapes, halved
- 1/2 cup finely diced celery
- 1/4 cup raisins
- 1/4 cup chopped roasted salted pistachios
- 2 to 3 tablespoons thinly sliced green onions (or minced red onions)
- 2 to 3 tablespoons finely chopped cilantro (or parsley)
Instructions
- Make the dressing. In a large bowl, add the mayonnaise, yellow curry powder, mango chutney (if using), fresh lime juice, grated ginger, salt and freshly ground black pepper. Stir to combine.
- Combine the salad ingredients and chill. Add the chicken to the bowl with the prepared dressing, along with the grapes, celery, raisins, pistachios, green onions, and cilantro.
- Taste and adjust the seasoning if needed. Cover and let chill in the fridge until you’re ready to eat. Enjoy in a croissant sandwich, pita wrap, on toasted sourdough bread, with crackers, or in lettuce cups.
Notes
- This chicken salad recipe is perfect for meal prep. It tastes best after chilling in the fridge for at least 1 hour.
- Leftover chicken salad can be stored in the fridge in an airtight container for up to 3 days.
- How long can curried chicken salad be left out of the fridge? Chicken salad should not be left out of the fridge for more than 2 hours (or 1 hour if it’s a really hot day).
- Chicken: I use baked chicken for this recipe, which is about 2 medium-sized boneless, skinless chicken breasts. You can use poached chicken, rotisserie chicken, or leftover grilled chicken.
- Mayonnaise: I like this curried chicken salad made with mayo, but you can use plain Greek yogurt to boost the protein and make it healthier.
- Pistachio substitute: You can use toasted sliced almonds or chopped roasted salted cashews.
- Raisin substitute: You can use dried cranberries or chopped dried apricots.
- Grape substitute: You can use diced ripe mango or apple.
- Nutritional information is a rough estimate based on 4 servings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Chopped
- Cuisine: American
Nutrition
- Serving Size: 160g
- Calories: 282
- Sugar: 5.8g
- Sodium: 434mg
- Fat: 17.4g
- Saturated Fat: 2.6g
- Unsaturated Fat: 11.1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1.7g
- Protein: 22.4g
- Cholesterol: 63mg