Curried Chicken Salad with Greek Yogurt
This nutrient-packed curried chicken salad swaps traditional mayonnaise for creamy Greek yogurt, delivering a tangy, protein-rich base. Toasted curry powder, crisp apple, crunchy almonds, and sweet raisins create a symphony of flavors and textures that make every bite satisfying. Perfect for a healthy lunch, picnic, or light dinner.
Equipment
- Large mixing bowl
- Small dry skillet
- Whisk
- Rubber spatula
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Two forks (for shredding chicken)
- Plastic Wrap
- Refrigerator
Ingredients
- 3 cups cooked, shredded chicken rotisserie chicken recommended
- 1 cup plain Greek yogurt full-fat or 2%
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey or maple syrup
- 2 teaspoons curry powder
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper optional
- ½ cup finely diced celery
- ½ cup diced apple Honeycrisp or Fuji
- ⅓ cup toasted slivered almonds
- ¼ cup golden raisins optional
- 2 tablespoons chopped fresh cilantro or parsley
- Salt and freshly ground black pepper to taste
Instructions
- If not using rotisserie chicken, poach two boneless, skinless chicken breasts in simmering salted water for about 15 minutes until cooked through. Let cool slightly, then shred with two forks into chunky pieces.
- In a small dry skillet over medium heat, add the curry powder and turmeric. Toast for 30-60 seconds, stirring constantly, until fragrant and slightly darker. Immediately transfer to a large mixing bowl to cool.
- To the bowl with the cooled spices, add the Greek yogurt, lemon juice, honey, and a generous pinch of salt and pepper. Whisk until completely smooth and combined. Taste and adjust salt or honey as desired.
- Add the shredded chicken, diced celery, diced apple, toasted almonds, golden raisins (if using), and fresh cilantro to the bowl. Gently fold everything together with a rubber spatula until every piece of chicken is coated. Be careful not to overmix.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes (1 hour is better) to allow flavors to meld.
- After chilling, stir the salad. Taste and adjust seasoning with more salt or lemon juice if needed. If dry, stir in another tablespoon of yogurt. Serve cold or at room temperature.
Notes
For best results, use thick, strained Greek yogurt to avoid a watery salad. Toss diced apple in a little lemon juice to prevent browning. Toasting the curry powder is essential for a vibrant, aromatic flavor. This salad can be stored in an airtight container in the refrigerator for up to 3 days. Variations: substitute chicken with shredded turkey or mashed chickpeas; swap almonds for pecans or walnuts; replace apple with diced mango or halved red grapes; use fresh mint or basil instead of cilantro.