Curry Chicken Salad! A delicious chicken salad recipe with curry flavor, sweetness, texture and more! So delicious and flavorful and easy to make!
Now that I know the secret to shredding chicken in 30 seconds, I’ll be making chicken salad over here non-stop. Ha ha! Someone over on TikTok suggested I make a Curry Chicken Salad. I immediately remembered my Curry Chicken Puffs recipe.
Filled with flavor, texture and so much goodness, this is the perfect meal for a hot day. It’s so delicious! Now, when adding the curry powder, I didn’t how adventurous you all would be. Where are my curry powder lovers at? So, if you love it, definitely add at least 1 tablespoon. . you might even want to add 2! But if you are being cautious and are unsure, add 1-2 teaspoons and go from there.
Chill the chicken salad in the fridge overnight if you are making this ahead. This will just give your chicken salad time for the flavors to meld together. Ah, it’s so good! As for the texture, I love texture so I added diced red onion, celery and golden raisins. The sweetness of the golden raisins really take this salad to another level in my opinion. We hope you try the recipe! Let me know what you think!
Curry Chicken Salad
Equipment
- stand mixer fitted with paddle attachment, electric hand mixer or two forks
Ingredients
- 1.5 lbs. chicken breast boneless, skinless
- 1 heaping cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 to 2 tablespoons curry powder*
- 2 teaspoons honey or brown sugar
- 1/4 cup red onion finely diced
- 1/4 cup celery finely diced
- 1/4 cup golden raisins
- 1/4 to 1/3 cup chopped pecans
- 1 to 2 green onions or chives diced
- salt and pepper to taste
Instructions
For the chicken:
- For the chicken: chop chicken breasts into 2 to 3 inch pieces. Bring a pot of water to a boil and once boiling, carefully place the chicken into the boiling water. Turn the heat down to medium high. Let cook for about 8 to 9 minutes, or until the internal temperature of the chicken is 165 degrees F. Remove from the heat, drain and set aside.**
- Using your stand mixer fitted with the flat beater attachment, place your cooked chicken into the stand mixer and starting at a low speed, let the mixer go, then slowly increase the speed to high and your chicken should be all shredded up in about 30 seconds. If you don't have a stand mixer, shred up your chicken using two forks. Set aside.
For the curry chicken salad:
- Using a large mixing bowl, combine the Greek yogurt, lemon juice, curry powder*, honey or sugar and salt and pepper. Whisk until smooth. Taste and adjust any seasonings as needed.
- Add in the diced red onions, celery, golden raisins, pecans and green onions and the shredded chicken. Mix until everything is combined and everything is nicely coated in the dressing mixture. Taste one more time and season with more salt and pepper if needed.
- Serve and enjoy OR transfer your chicken salad to a bowl (covered) or airtight container with lid and chill in the refrigerator for at least 30 minutes so that the flavor can meld together.
- MAKE AHEAD: if you are making this chicken salad for an event, brunch or lunch, you can make in advance and chill in the fridge overnight. The chicken salad tastes even better the next day! Enjoy in a sandwich, with some greens, with crackers or just on its own!
Love the curry flavour a lot!
Thank you for sharing! It’s so yummy!!!
I like the way the food is full of vegetables and less spicy. I often have stomach aches so I rarely eat meat.