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Curry Chicken Salad
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!
servings
Ingredients
- 1 1/2 pounds boneless skinless chicken breat (cubed)
- 1 1/2 tablespoons Madras curry powder
- 2 teaspoons garlic powder
- 2 tablespoons olive oil (divided)
- 5.3 ounces Greek yogurt
- 1 tablespoon pickled jalapeños (chopped)
- 3 tablespoons Spicy mango chutney
- 1/3 cup shelled pistachios (lightly salted or unsalted, roughly chopped)
- 1/3 cup golden raisins
- 1/4 cup fresh parsley (chopped)
- 1/2 cup celery chopped
- 1/4 tsp kosher salt
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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.
See in post for step-by-step photos
Nutrition Information
Calories: 438kcal (22%), Carbohydrates: 29g (10%), Protein: 44g (88%), Fat: 17g (26%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Cholesterol: 111mg (37%), Sodium: 275mg (12%), Potassium: 1035mg (30%), Fiber: 4g (17%), Sugar: 17g (19%), Vitamin A: 555IU (11%), Vitamin C: 10mg (12%), Calcium: 104mg (10%), Iron: 3mg (17%)