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curried chicken salad with cashews, pistachios, and mixed greens
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5 from 2 votes

Creamy Curried Chicken Salad

This quick and easy curried chicken salad is simply the best! It's creamy, crunchy, fresh, and so delicious. It's made with rotisserie chicken breasts, so it's a very convenient recipe. It comes together in 20 minutes or less.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Lunch, Main Course, Salad
Cuisine: American, Indian
Servings: 4 people
Calories: 298kcal
Author: Tania

Ingredients

For the chicken salad

  • 2 medium/large cooked chicken breasts, shredded
  • 3 stalks celery, small-diced
  • ½ cup roasted cashews, plus more to taste
  • ½ cup golden raisins, plus more to taste
  • ½ cup roasted and salted pistachios (shells removed)
  • 3 scallions, thinly sliced
  • ½ cup chopped Italian parsley

Honey curry dressing

  • 1 cup Greek yogurt
  • 1 tablespoon yellow curry powder
  • 1 to 2 tablespoons honey plus more to taste
  • ½ teaspoon garlic powder
  • Fresh lemon juice to taste
  • Salt and pepper to taste

Instructions

  • Make the honey curry dressing: In a bowl, whisk the Greek yogurt, curry powder, honey, garlic powder. Then, mix in the freshly squeezed lemon juice to taste. Season with salt and pepper to taste. Adjust if needed - for more sweetness, add more honey. For more acidity, squeeze a little bit more lemon juice.
  • In a large bowl, mix the shredded chicken, celery, cashews, raisins, pistachios, scallions, and Italian parsley along with the prepared honey curry dressing. Season with more salt and pepper if needed.
  • Serve and enjoy! I love serving it over a bed of mixed greens. You can also make sandwiches or wraps.

Notes

  • Use rotisserie chicken breasts for ease and convenience.
  • If you want to cook the chicken yourself, you can pan-sear it and then cut it into cubes or shred it. You can also simmer chicken in chicken broth over low heat for about 20-25 minutes or until temp is 165 degrees F.
  • Make-ahead: The chicken salad can be made in advance and stored in a container in the fridge for 3 days.
  • Prep-ahead: If you prefer to prep the ingredients ahead, you can do it 1 day in advance. Dice or chop the celery, parsley, and scallions; shred the chicken; make the dressing. When ready to eat, just toss everything together.
  • Storage: Store in an airtight container in the fridge for up to 3 days.
  • Disclaimer: Nutritional values per serving are estimates.

Nutrition

Calories: 298kcal | Carbohydrates: 33g | Protein: 12g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 31mg | Potassium: 560mg | Fiber: 4g | Sugar: 19g | Vitamin A: 806IU | Vitamin C: 13mg | Calcium: 113mg | Iron: 3mg