Chicken Curry Salad Recipe

This make-ahead friendly Curry Chicken Salad is savory, sweet, and a little spicy loaded with tons of CRUNCH thanks to buttery cashews, apples, celery and green onions.  It’s customizable, ready in just 25 minutes and will quickly become a go-to requested favorite for lunches, snacks and picnics piled in croissants, sandwiches, lettuce wraps. hollowed avocados or tortillas.   

Ingredients

1/2 cup plain Greek yogurt (nonfat is great)

2 teaspoons curry powder

1/2 tablespoon lemon juice

1/2 tablespoon Dijon mustard

1/2 tablespoon honey

1/2 teaspoon salt (less if your chicken is pre-seasoned)

1/4 tsp EACH garlic powder, ground ginger, pepper

SALAD

2 cups diced or shredded chicken (poached, baked, rotisserie, canned, etc.)

1 ½ cups seedless red grapes, halved

1 cup chopped celery

1/2 cup chopped roasted, salted cashews

1/2 Granny Smith apple, diced

1/4 cup sliced green onions

2 tablespoons minced cilantro

For serving:

toasted bread, croissants, tortillas, flat bread, pitas, Bibb lettuce, avocado, crackers, etc.

Instructions

In a large bowl, combine the Dressing ingredients.

Add the Salad ingredients (hold cashews if not serving within 30 minutes) and stir to combine. When ready to serve, add the cashews (so they stay super crunchy).

Adjust to taste with additional curry powder, salt, pepper, Greek yogurt, lemon juice, etc. If you like it creamier, stir in additional yogurt or some mayonnaise.

Enjoy cold or at room temperature stuffed inside lettuce, croissants, toasted bread, pitas, or as dip for crackers, chips, etc.