This curry chicken salad is super clean and delicious. It’s filled with spiced chicken, golden raisins, pistachios, herbs, Greek yogurt, and olive oil to replace mayonnaise.
So, if you put it on a bagel, does it look more like a goddess?
More, I think.
I’m not usually a big fan of cold cream salad, but wow. This is the season I love to eat these vintage salads (also check out this classic chicken salad). After resisting for about a decade, when I returned to taste egg salad (hey, avocado egg salad!) When I am a little excited, this has become my gateway into other cold, creamy salads, such as this lovely classic: Curry Chicken Salad.
Ingredients for this recipe
chicken
This recipe works best for chicken breasts, which are best sliced thinly if you want them to cook faster. If you’re short on time, you can also use pre-cooked shredded chicken!
spice
The dish uses curry, garlic, and onion powder, which you can season directly on the chicken.
yogurt
Plain, sugar-free Greek yogurt is the way to go – it’s super creamy, rich, and packed with protein.
Honey
I love the taste of honey, but any other liquid sweetener will do the trick too!
Golden raisin
Set against the firm yogurt and spicy spices, these are perfect for sweetness. Not to be missed!
Pistachio nut
These add more crunch and a bit more nutty. Almonds are helpful here, too.
Fresh herb
I like cilantro or parsley. It just adds a little green and a lot of flavor!
What makes the curry chicken salad different
This isn’t just any chicken curry salad—it’s Goddess Chicken Curry salad. That said, I feel like a summer health goddess when I eat this, especially on bagels. So yes, my definition of health and wellness can sometimes be outside the norm.
It wasn’t all that different from a regular curried chicken salad, except there was no fruit – no apples, grapes, or blueberries – and no mayonnaise. As you can see from my love of wild rice burgers, I have a healthy love and respect for old-fashioned mayonnaise. But what if we enter the realm of the summer goddess? Bye, Mayo. Greek yogurt feels like a fundamental alternative, but that’s because it works. Good. It’s very thick and creamy, and the flavor is very welcome.
Real chicken talk: This chicken, guys. I’m never going to make another chicken salad. I cut it in half horizontally so it’s fragile, and then I put garlic powder, onion powder, curry powder, salt, and pepper in it. A little bit of olive oil, and then. It’s the best instant chicken ever. I even made it a little brown outside because I have rules.
Also invited to the party were:
- Greek yogurt
- Olive oil
- Curry powder
- Pistachio nut
- Golden raisin
- Parsley, cilantro, basil, whatever you want. Then, an idea hit me: peppermint. Please add some mint.
Add salt, pepper, and curry powder to taste. You are now the master of the curry chicken salad.
It’s a detox salad, except dairy doesn’t detox, and chicken… Well, wait a minute. Close, correct? It’s real food, clean eating, delicious summer love.
You know, if you give the summer goddess some curry chicken salad, she might ask for a bagel. I’m just warning you.
Frequently Asked Questions about Chicken Curry Salad
How do I make this vegan?
We recommend the following alternatives to make the curry chicken salad vegan:
Use chickpeas instead of chicken.
Substitute vegan mayonnaise for Greek yogurt and omit the oil.
Use agave syrup instead of honey.
How do I make this dairy-free?
Use mayonnaise and omit oil from the recipe.
How long will this last in the fridge?
This should be kept for 3-4 days in an airtight container in the refrigerator.
How can I make it more like a classic chicken salad?
Try this recipe – all the classic ingredients and flavors!
