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    Home » Lunch » Curry Chicken Salad

    Curry Chicken Salad

    May 15, 2019

    299 shares
    Jump to Recipe Print Recipe

    This curry chicken salad recipe is the way more fun and flavorful sister of regular chicken salad. This healthy curry chicken salad uses greek yogurt, pistachios, golden raisins, mango chutney, and more! Curry chicken salad is perfect for lunch, no heating needed!

    Curry chicken salad ingredients

    I wanted to make a healthier curry chicken salad. I lightened up the creamy base with greek yogurt instead of mayo. Side Note: Can someone tell me why pistachios are so expensive? I ended up buying shelled ones because they were cheaper and sat there taking them all out, I guess it was therapeutic?

    Curry chicken

    chicken curry spices over cubed chicken in a bowl

    First I prepped the chicken. I used boneless skinless chicken breast and cut the chicken into 1 inch cubes. In a bowl, I mixed it with curry powder, garlic powder, olive oil, and salt/pepper. Mix it all together.

    To cook, I used my seasoned cast iron skillet. You can cook the chicken in any skillet, add a tbsp of olive oil, and cook the chicken entirely through. Once the chicken is finished cooking, I transferred onto a cutting board and cut it into smaller pieces.

    Making the salad

    You can use the same bowl you used for the chicken, just ensure to wash it out throughly prior to adding the new ingredients. Add all the ingredients to the bowl and mix them up.

    Once you have mixed all the ingredients, it’s time for a taste test. Does it need more heat? You can add red pepper flakes or jalapeños. Does it need a pinch of salt? Or maybe a bit more mango chutney? You can make flavor adjustments at this point.

    Once the curry chicken salad is complete, place in the refrigerator to cool before enjoying it (if you can keep your paws off of it for that long).

    How to eat

    This curry chicken salad is so versatile. You can stuff it in a pita, put it over a bed of your favorite greens, put it in a wrap, even use it as a dip with crackers or chips, the world is your oyster.

    This creamy curry chicken salad is the perfect healthier lunch or snack you can take to work. Made with healthier ingredients, you will be satisfied with not only the ingredients, but the flavor too!

    See below the prep video!

    Things you’ll need: cast iron skillet, medium mixing bowl, hot mango chutney

    Curry Chicken Salad

    This Curry Chicken Salad will be the most flavorful thing you have for lunch. Made healthier with greek yogurt and has pistachios, golden raisins, jalapeño, mango chutney, and more! 
    5 from 1 vote
    Print Pin Rate
    Course: Salad
    Cuisine: Indian
    Keyword: chicken salad, curry chicken, curry chicken salad
    Prep Time: 25 minutes
    Cook Time: 10 minutes
    Total Time: 35 minutes
    Servings: 4 -6 servings
    Calories: 438kcal
    Author: Stephanie
    Prevent your screen from going dark

    Ingredients

    • 1 ½ pounds boneless skinless chicken breat cubed
    • 3 tablespoons Madras curry powder divided
    • 2 teaspoons garlic powder
    • 2 tablespoons olive oil
    • 5.3 ounces Greek yogurt
    • 1 tablespoon pickled jalapeños chopped
    • 3 tablespoons Patak’s hot mango chutney
    • ⅓ cup shelled pistachios roughly chopped
    • ⅓ cup golden raisins
    • ¼ cup fresh parsley chopped
    • ½ cup celery chopped
    • Salt & pepper to taste
    • Crushed red pepper flakes optional for more heat

    Instructions

    • Cut the chicken breast into small 1 inch cubes. In a medium bowl mix chicken pieces with 2 tbsp curry powder, 1 tsp garlic powder, 1 tbsp olive oil, and salt/pepper. In a cast iron or regular skillet over medium/high heat, cook chicken fully through. Remove from skillet onto a cutting board and roughly chop into smaller pieces.
    • In a clean bowl, combine chopped chicken with all the other ingredients: 1 tbsp curry powder, 1 tsp garlic powder, 1 tbsp olive oil, greek yogurt, jalapeños, mango chutney, pistachios, raisins, parsley, and celery. Mix all together. You can add more mango chutney or red pepper flakes to adjust the heat.
    • Serve over greens, in a wrap, in a pita, as a dip, etc.
    • Refrigerate after making.

    Notes

    This is the perfect recipe for trying new flavors and playing with heat levels.

    Nutrition

    Calories: 438kcal | Carbohydrates: 29g | Protein: 44g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 275mg | Potassium: 1035mg | Fiber: 4g | Sugar: 17g | Vitamin A: 555IU | Vitamin C: 10mg | Calcium: 104mg | Iron: 3mg
    Made this recipe?Mention @GirlWithTheIronCast or tag #girlwiththeironcast!
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    299 shares

    Originally Published: May 15, 2019 Post Updated: November 16, 2022 Filed Under: Chicken, Gluten-Free, Indian, Low Carb, Lunch, Quick Meals, Recipes, Salad Tagged With: Celery, garlic, Jalapeño, parsley

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    Reader Interactions

    Comments

    1. Chelsea

      September 20, 2019 at 12:23 pm

      5 stars
      This chicken salad is so good that I have to double the batch just to have enough for the week to serve it’s purpose as meal prepping! Between me and my husband, half is gone before it even fully chills in the fridge. ISO delish!

      Reply
      • Rachel

        May 10, 2020 at 10:07 am

        How much is considered a serving?

        Reply
        • Stephanie

          May 10, 2020 at 12:38 pm

          I would say 1/2 a cup

          Reply

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