Chicken,  Love your leftovers,  Lunch,  Recipes,  Salads

Curry Chicken Salad

Curry chicken salad…a marriage of my deep love of Indian food and good chicken salad. This builds on my classic chicken salad recipe with a few Indian twists. While deep in chicken salad recipe development a few weeks ago, I had a craving on my curry version, but not sure Jeff would like it, I still made a traditional one for him. Surprise! The person who claims not to like Indian food couldn’t get enough of this salad!

Don’t have any chicken? Try my fail-proof poached chicken recipe for tender, flavorful chicken every timeĀ

Curry Chicken Salad
Author: Kate Wagner
Serves: 6
You will notice that my chicken salads tend to be a little “wet”. That’s a purposeful way for me to eat them on a plain undressed salad and still feel satisfied. Happy cooking!
  • 1/2 cup Whole milk Greek yogurt
  • 1/4 cup Sour cream
  • 1/4 cup Mayonnaise (I use Duke’s)
  • 1/2 tsp Kosher salt
  • 2 tsp Curry powder
  • 2 Celery, minced
  • 2 Scallions, green and white parts, minced
  • 1 -2 tbsp Cilantro, minced
  • 1/4 cup Raisins, golden (optional)
  • 3 cups Shredded chicken breasts (from about 2 chicken breasts)
  1. In a medium bowl place Greek yogurt, sour cream, mayonnaise, Kosher salt and curry powder. Whisk to combine.
  2. Add celery, scallions, cilantro, raisins (if using) and chicken.
  3. Mix throughly.
  4. Serve immediately, or refrigerate up to 2 days.


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