Chicken Curry Salad

Transform your lunchtime routine with this vibrant and flavorful Chicken Curry Salad! This recipe combines tender, oven-baked chicken breast with a creamy curry dressing made from a blend of mayonnaise, Greek yogurt, and a hint of honey and lemon juice for the perfect balance of tangy and sweet. Tossed with crunchy celery, juicy red grapes, toasted almonds, and fresh cilantro, this salad is a beautiful harmony of textures and bold flavors. Served over a bed of crisp mixed greens, it's a refreshing, protein-packed dish that's ideal for meal prep, casual gatherings, or a quick yet satisfying weeknight meal. Easy to make in just 40 minutes, this Chicken Curry Salad is a delicious twist on your traditional salad recipes and a must-try for curry lovers!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces Boneless skinless chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Olive oil
• 0.5 cup Mayonnaise
• 0.5 cup Plain Greek yogurt
• 2 tablespoons Curry powder
• 1 tablespoon Honey
• 1 tablespoon Lemon juice
• 2 pieces Celery stalks, diced
• 1 cup Red grapes, halved
• 3 pieces Green onions, chopped
• 0.5 cup Slivered almonds, toasted
• 0.25 cup Fresh cilantro, chopped
• 4 cups Mixed salad greens

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Season the chicken breasts with salt and black pepper.

Step 3

Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and sear each side for about 3-4 minutes until golden brown.

Step 4

Transfer the chicken breasts to a baking dish and bake in the preheated oven for about 12-15 minutes, or until the internal temperature reaches 165°F (74°C).

Step 5

Let the chicken cool slightly, then cut into bite-sized cubes.

Step 6

In a large mixing bowl, combine mayonnaise, Greek yogurt, curry powder, honey, and lemon juice. Mix well to create the dressing.

Step 7

Add the cooked chicken cubes, diced celery, halved grapes, chopped green onions, and toasted almonds to the dressing. Mix until the ingredients are well coated.

Step 8

Gently fold in the chopped cilantro, reserving a little for garnish.

Step 9

To serve, place a handful of mixed salad greens on each plate, then top with a generous portion of chicken curry salad.

Step 10

Garnish with the reserved cilantro and serve immediately.

Nutrition Facts

Serving size	(1198.9g)

Amount per serving	% Daily Value*
Calories	2230.1

Total Fat 146.7g	0%
Saturated Fat 17.3g	0%
Polyunsaturated Fat 1.6g
Cholesterol 425.7mg	0%
Sodium 7163.9mg	0%
Total Carbohydrate 98.6g	0%
Dietary Fiber 13.7g	0%
Total Sugars 51.7g
Protein 138.3g	0%

Vitamin D 17.4IU	0%
Calcium 497.2mg	0%
Iron 18.2mg	0%
Potassium 2636.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 24.4%

Carbs: 17.4%