Description
Curry chicken salad is perfect for parties or even a make ahead lunches. Chicken is in a creamy curry sauce with sweet raisins, crunchy celery, and crunchy almonds. Perfect for meal prepping.
Ingredients
Curry Sauce
- 3/4 cup fat free, plain Greek Yogurt (see notes)
- 1/2 cup mayonnaise
- Juice of 1/2 lemon
- 1 tablespoon honey
- 1.5 tablespoons curry powder
- Optional: 1/4 to 1/2 teaspoon cayenne pepper
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Chicken
- 3 cups previously cooked and cooled chicken, chopped, or shredded (see notes)
- 2 large celery sticks, chopped
- 3/4 cup golden raisins
- 1/2 cup slivered almonds
Options for serving
- Lettuce for lettuce cups: romaine lettuce, iceberg lettuce, or butter/bibb lettuce work great
- bread, for sandwiches (gluten free, if needed)
- wraps, for sandwich wraps (gluten free, if needed)
Instructions
- Make the sauce: To a large mixing bowl add the Greek yogurt, mayonnaise, lemon juice, honey, curry powder, cayenne pepper, salt, and black pepper. Mix until well combined.
- Finish: To the bowl with the sauce add the cooled chicken, chopped celery, raisins, slivered almonds – stir to combine. Taste and adjust any seasonings as needed.
- To serve: You can eat this chicken salad immediately but it is better after it has chilled in the fridge for 2 to 5 hours. To serve you can either eat it as a lettuce cup/wrap (as shown in the pictures), or you can use the chicken salad to make a wrap or sandwich. Or you can simply eat it plain with a fork. It keeps in the fridge for up to 1 week.
Notes
Yogurt and mayonnaise: To cut down on fat I use some Greek yogurt and some mayonnaise but you can omit the Greek yogurt if you prefer.
Chicken: I like to use a rotisserie chicken from the grocery store. I remove the skin an shred it right when I get it home, while it’s still warm – the meat comes off super easy when it’s warm. Allow it to cool before making the chicken salad.
Other options: you could use leftover chicken from a previous recipe or you can cook chicken breasts in the oven and allow them to cool. If you do this than be sure to add 30 to 45 minutes of cook time onto the recipe. Or you can use leftover chicken from my instant pot whole chicken recipe.
