Curried Chicken Salad

I finally broke down and figured out how to make my favorite curried chicken salad from Whole Foods at home! I substituted Greek yogurt for the mayo, and I love the tang it gives mixed with the curry, crunch of the celery and almonds, and sweetness of the currants. The recipe is super simple–a great use for leftover chicken or even a rotisserie chicken if you’re short on time. Here’s the recipe!


Curried Chicken Salad

2 boneless, skinless chicken breasts
Salt, pepper and garlic powder
6 tablespoons Greek yogurt
1/4 cup slivered almonds
1/4 cup finely diced celery
1/4 cup dried currants
1/4 cup minced red onion
1 teaspoon curry powder
1/2 teaspoon salt
a dash of ground tumeric
Season chicken breasts generously with salt, ground black pepper and garlic powder. Cook over medium-high heat on a grill, about 4 minutes per side. Roughly chop into cubes. In a bowl, whisk together the yogurt, curry powder, salt and tumeric. Add the cooked chicken and stir to coat. Then add the almonds, celery, currants and onion. Mix well to combine. Serve on top of lettuce with bread or crackers on the side.
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  • Joelle

    I used to make this WF dish when I cooked at a coop. We would toast the curry powder in a pan first. We also added spicy mango salsa to the curry sauce.

    I’ll try yours out too. Yum!

  • PerpetuallyChic

    Yum, that spicy mango salsa sounds like a great addition. I’ll have to try that!