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–+ servings
Curry Chicken Salad

Delicious Curry Chicken Salad for Effortless Lunches

This Curry Chicken Salad is a quick, protein-packed meal that's perfect for easy lunches any day of the week.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Base
  • 2 cups Shredded Rotisserie Chicken Use any shredded chicken for convenience.
For the Veggies
  • 1 cup Celery Omit if preferred, or use bell peppers for a different texture.
  • 1 cup Grapes Can be substituted with cranberries or raisins for a similar sweetness.
  • 1/4 cup Green Onion Regular onions can be used, but will alter the texture.
For the Crunch
  • 1/3 cup Slivered Almonds Chopped walnuts or pecans can be used as alternatives.
For the Dressing
  • 1/2 cup Avocado Oil Mayo Substitute with regular mayo or Greek yogurt based on preference.
  • 1/4 cup Plain Greek Yogurt Can replace with additional mayo if desired.
  • 2 tablespoons Curry Powder Adjust the amount based on spice tolerance.
  • 2 tablespoons Lime Juice Can be substituted with lemon juice.
  • 1 teaspoon Garlic Powder Fresh minced garlic can provide a stronger taste.
  • 1 teaspoon Onion Powder Omit if you prefer less flavor depth.
  • 1 teaspoon Sea Salt Adjust according to taste.
  • 1/2 teaspoon Black Pepper Adjust according to taste.

Equipment

  • mixing bowl
  • whisk
  • spatula
  • knife
  • cutting board

Method
 

Preparation Steps
  1. Begin by shredding your rotisserie chicken into bite-sized pieces, ensuring it's finely shredded for even mixing. This should take about 5 minutes.
  2. Next, finely dice the celery, chop the grapes in half, and slice the green onions. Aim for uniform sizes to ensure even distribution of flavors—this should take about 5 minutes.
  3. In a large mixing bowl, combine the shredded chicken, chopped celery, halved grapes, sliced green onions, and slivered almonds. Use a spatula to gently fold the ingredients together, ensuring they are evenly distributed. This should take about 2–3 minutes.
  4. In a separate small bowl, whisk together the avocado oil mayo, Greek yogurt, lime juice, curry powder, garlic powder, onion powder, sea salt, and black pepper. Blend until smooth and creamy, which should take about 1–2 minutes.
  5. Pour the creamy dressing over the chicken and veggie mixture in the large bowl. Using a large spoon, gently fold the dressing into the salad until all ingredients are evenly coated. This mixing process should take about 2–3 minutes.
  6. Your Curry Chicken Salad is now ready to enjoy! You can serve it immediately for a fresh meal or refrigerate it for 30 minutes to allow the flavors to meld beautifully.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 18gProtein: 28gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 450mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 150IUVitamin C: 10mgCalcium: 60mgIron: 1.5mg

Notes

For best flavor, chill salad for at least 30 minutes before serving. Store in airtight containers for up to 4-5 days.

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