Curry Chicken Salad

5 from 1 vote

This easy and healthy curry chicken salad recipe is sweet, savory, crunchy, and has the perfect amount of spice. High in protein and perfect for meal prep, make a batch for the week!

Course Main Course

Cuisine American

Keyword chicken curry salad recipe, curried chicken salad, curry chicken salad, curry chicken salad recipe

Prep Time 15

Cook Time 5

Total Time 20

Servings cups

Calories 284kcal

Author Kelly Nardo

Ingredients

1/2 cup cashews (65 grams)
4 cups shredded chicken (1 pound)
1 cup diced celery (120 grams)
1 cup shredded carrots (85 grams)
1/2 cup raisins
1/2 cup sliced green onions
1/2 cup cilantro, roughly chopped
3/4 cup plain greek yogurt (6 ounces - I used full-fat)
1/4 cup mayonnaise
zest from one lime
2 tablespoons lime juice
2 1/2 teaspoons curry powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions

Toast the cashews. Heat a small skillet over medium-low heat. Add cashews and toast for 4-6 minutes, stirring frequently, until they start to brown and get fragrant. Immediately remove from heat and roughly chop.
Make the dressing. Add greek yogurt, mayo, lime zest, lime juice, curry powder, garlic powder, salt, and pepper to a medium bowl and mix to combine.
Make the chicken salad. Add your shredded cooked chicken, celery, carrots, chopped cashews, raisins, green onions, and cilantro to a large bowl. Pour the curry dressing over and mix well to combine. Adjust according to taste.
Enjoy! Serve in a sandwich, salad, or however you like! For the best flavor, let it chill in the fridge for a few hours.

Nutrition