Chicken Curry Salad
Spring is such a wonderful time of the year. It brings new life, blooming flowers, fresh grass and lots of sunshine. I’m a sunshine girl for sure! Growing up in Southern California and now in beautiful Idaho I’m addicted to light and warmth. Spring also brings special events like graduations, Mother’s Day, bridal showers and more. So if your’re looking for an amazing recipe to share, this is it. Chicken curry pleases everyone. It’s light enough to serve for a brunch or luncheon, but hearty enough for a family picnic or BBQ.
I prefer serving it on lettuce leaves because it’s so pretty! . . . and puts the chicken salad on stage rather than bread. I could also see you serving with crackers for dipping or wrapped in a yummy tortilla.
Whatever you choose you’re going to make this your go-to chicken salad. It’s not to say the my other Classic Chicken Salad Done Light recipe here on the blog isn’t amazing, but the curry just sets this one apart. And have you ever put cilantro into chicken salad? It’s delicious.
When I created this recipe I just kept adding ingredients, like apples, then chopped celery, then craisins and how about sliced almonds and finally I thought to add in toasted coconut which sent it to a whole new level. If stored overnight, the coconut softens a bit, but it still adds scrumptious flavor. Happy Spring!
- Chicken Curry Salad
- 2 cups boneless skinless chicken breasts, cooked and cubed
- 1/2 cup diced apple
- 1/2 cup craisins
- 1 rib celery, diced
- 1/4 cup finely diced red onion
- 1/4 cup roughly-chopped fresh cilantro
- 1/4 cup sliced toasted almonds
- 1/2 cup plain Greek yogurt
- 1/4 cup light mayonnaise
- 1 Tbsp fresh lime juice
- 1 Tbsp honey
- 2 tsp curry powder
- pinch each of sea salt and black pepper
- 1/4 cup toasted coconut (optional)
- Combine chicken, apple, craisins, celery, red onion, cilantro and almonds in a large bowl. Toss to combine.
- Combine Greek yogurt, mayonnaise, lime juice, honey and curry in a small bowl. Whisk to combine.
- Pour yogurt mixture over chicken mixture and stir to combine. Season with salt and pepper as desired. Sprinkle toasted coconut on top and serve.
- Also may be stored in a sealed container for up to 4 days in the refrigerator.
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Classic Chicken Salad Done Light
