Curried Chicken Salad

I love chicken salads, don’t you? I love to eat them plain, but I like to have chicken salad sandwiches even more! This Curried Chicken Salad steps it up a notch from your usual chicken salad, both in flavour and in texture. I love the crunch added by the apples, celery and almonds and the sweetness that the grapes and dried cranberries bring. The dressing is somewhat low fat as it uses a mix of Greek yogurt and mayo and that’s always a plus, especially when, like in this case, being “light” is not a synonym of being boring and tasteless. The curry powder adds a nice kick to the dish and it rounds up all the flavours. It makes for a delicious and refreshing lunch! Enjoy it with your favourite bread or try it with my Whole Wheat Sandwich Bread. 

Print

Curried Chicken Salad

Curried Chicken Salad - a delicious and light chicken salad recipe with a crunch!

Course Salad

Cuisine American

Prep Time 10 minutes

Total Time 10 minutes

Servings 4

Author Manuela Zangara

Ingredients

• 500 gms – 1 lb. cooked chicken I used my Roast Brined Chicken recipe, shredded
• ½ cup apple chopped
• ½ cup grapes halved
• ¾ cup celery chopped
• ¼ cup red onion finely chopped
• 1/3 cup dried cranberries
• ½ cup almonds chopped
• ½ cup Greek yogurt
• 4 tbsp Mayo
• 1 tsp curry powder
• ½ tsp salt

Instructions

1. Mix together the Greek yogurt, Mayo, curry powder and salt.
2. In a serving bowl, mix together all the remaining ingredients.
3. Add the Yogurt and Mayo mixture and mix well.
   
4. Serve immediately.

Related Posts:

• Chicken Tonnato Wrap
• Mint Chicken Pita Pockets
• Turkey Eggplant Caviar Lettuce Wrap
• Ham Lettuce Tomato Wrap
• Tomato and Labneh Salad with Pomegranate Dressing