Curry Chicken Salad

A quick and flavorful salad bursting with vibrant colors, combining tender chicken, fresh vegetables, and a creamy curry dressing.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Lunch, Salad, Snack

Cuisine: American, Healthy

Calories: 200

Ingredients Method Notes

Ingredients

Main Ingredients

2.5 cups shredded chicken Provides protein; use rotisserie chicken for convenience.
1 piece green onion (finely chopped) Adds a mild onion flavor; substitute with chives if preferred.
2 stalks celery (chopped) Adds crunch; use bell pepper for a different texture.
¼ cup chopped pistachios Brings nuttiness; almonds or walnuts work well too.
⅓ cup golden raisins Provides sweetness; swap with chopped apples for a fresh crunch.
⅓ cup mayonnaise Adds creaminess; Greek yogurt can replace this for a lighter option.
¼ cup plain Greek yogurt Enhances creaminess and protein; swap with sour cream for tang.
1 tsp Dijon mustard Adds a zesty kick; yellow mustard can be used in a pinch.
2 Tbsp fresh lemon juice Brightens flavors; vinegar can substitute if lemon isn't available.
1 - 1½ tsp curry powder Gives the salad its unique flavor; increase or decrease based on taste.
½ tsp pepper Enhances seasoning; use freshly cracked black pepper for fire.
½ tsp sea salt Balances flavors; ensure to taste as you go.
2 Tbsp chopped parsley Adds freshness; use cilantro if looking for a different herb flavor.

Method

Preparation

Chop the vegetables, pistachios, and shred the chicken.
Combine all ingredients in a medium bowl.
Stir well to mix. Adjust seasoning to taste, adding more mayonnaise or yogurt if you prefer a creamier salad.
Chill for about 30 minutes before serving if desired. However, this salad can be enjoyed immediately!
Refrigerate leftovers.

Notes

Letting the salad sit for an hour after preparation enhances the flavors. Customize the fruit and nuts as per your liking; the possibilities are endless! Aim for equal parts mayonnaise and Greek yogurt for the best texture.