This curry chicken salad recipe is the more fun and flavorful sister of regular chicken salad. Seared cubes of curry chicken incorporated in a creamy sauce of greek yogurt, pistachios, golden raisins, mango chutney, and more! This curry chicken salad is perfect for lunch or meal prep with no heating needed!
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Instructions
Cut the chicken breast into small 1 inch cubes. In a medium bowl mix chicken pieces with 1 1/2 tbsp curry powder, 1 tsp garlic powder, 1 tbsp olive oil, and 1/4 tsp kosher salt.
In a cast iron or regular skillet over medium/high heat, add 1 tbsp olive oil, and cook chicken fully through about 8-10 minutes (internal temperature should be 165℉). Remove chicken from skillet, place onto a cutting board, and roughly chop into smaller pieces.
Remove chicken from skillet, place onto a cutting board, and roughly chop into smaller pieces.
In a large bowl, combine chopped chicken with all the other ingredients: greek yogurt, jalapeños, mango chutney, pistachios, raisins, parsley, and celery. Mix all together. Taste and adjust seasoning if necessary.
Serve straight out of a bowl, as lettuce wraps, in a pita, or as wanted. Refrigerate after making in airtight container for up to 4 days.
Notes
How to serve
One of my favorite things about this recipe is its versatility. There are so many ways to serve this curry chicken salad recipe. You can stuff it in a pita, put it over greens for curry chicken salad lettuce wraps, use it as a dip with crackers or chips, the world is your oyster.
How to store
Store the curry chicken salad in an airtight container in the refrigerator for up to 4 days. The best part, you don't reheat it, its best enjoyed cold.