Switch up your chicken salad recipe with this fabulous Curry Chicken Salad option. A fresh, light version that is perfect for serving on a bed of lettuce or your favorite bread or crackers.
CURRY CHICKEN SALAD
I owe this fantastic recipe to Chef Hubby in the house. We both have fallen in love with anything Thai or anything that has curry in it. It’s a nice mild taste in the recipe.
I love making chicken salad with half mayo and half greek yogurt or sour cream. It not only gives it a completely delicious flavor but it cuts the fat a ton.
He actually even made homemade mayonnaise! But he didn’t take pictures of it. I told him he hasn’t developed the mind of a blogger yet and having the camera handy. He did give me what he did to make the mayonnaise. So I promise to get that recipe up for you in the next couple of weeks. It turned out amazing! I was completely shocked! No egg yolks were used just whites.
This is the second time he has made this chicken salad. This time I got my hands on it to snap a few pics before it was all gone.
He added pistachio to this batch. Wow it is fantastic! You can easily switch that up and use cashews or sliced almonds like I do in this Cranberry Almond Chicken Salad.
You can also add onion if you prefer and grapes or apple pieces are always fun in chicken salad too. So many different ways to change it up.
I loaded it on a piece of lettuce for a scrumptious little lunch.
CURRY CHICKEN SALAD INGREDIENTS
1 lb skinless boneless chicken breast, cooked and shredded
⅓ cup plain fat free Greek yogurt
½ cup mayonnaise
3 teaspoons curry powder (more if you prefer)
½ teaspoon ground ginger
1 tablespoon fresh lime juice
1 teaspoon honey
½ cup roasted almonds slices, cashews or pistachio, coarsely chopped
¼ teaspoon salt
¼ teaspoon black pepper
HOW TO MAKE CURRY CHICKEN SALAD
After cooking and shredding chicken, mix all the ingredients together in a bowl.
Serve on bread or lettuce.
Curry Chicken Salad
- 1 lb skinless boneless chicken breast cooked and shredded
- ⅓ cup plain fat free Greek yogurt
- ½ cup mayonnaise
- 3 teaspoons curry powder more if you prefer
- ½ teaspoon ground ginger
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- ½ cup roasted almonds slices cashews or pistachio, coarsely chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- After cooking and shredding chicken, mix all the ingredients together in a bowl.
- Serve on bread or lettuce.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Looks and sounds delicious! I love the idea of changing up the regular chicken salad for one with a little more zing! Thanks for sharing at my Creative Ways Link Party. Hope you’ll be back tonight to share more awesome posts!
Curry chicken salad looks delicious ,thanks for sharing with Hearth and soul blog hop. pinning and tweeting.
I bet your recipe is really yummy. It sounds like a delicious recipe. Pinned & shared. Thanks for joining the #InspirationSpotlight party.
Your Curry Chicken Salad is a great addition to your Chicken Salad collection. Thanks so much for sharing with Full Plate Thursday and have a great weekend!