Soy-Free Curry Chicken Salad

Brighten up your lunchtime routine with this vibrant and flavorful Soy-Free Curry Chicken Salad! Packed with tender shredded chicken, sweet red apple, juicy grapes, and crunchy almonds, this curried twist on a classic chicken salad is a perfect balance of savory and sweet. A creamy dressing made with Greek yogurt, mayonnaise, and a touch of honey gets a zesty kick from Madras curry powder and fresh lemon juice, while chopped cilantro adds a fresh, herbal finish. This quick, 20-minute recipe is not only soy-free but also packed with wholesome ingredients, making it a satisfying choice you can prep ahead for busy days. Serve it chilled on a bed of greens, inside your favorite wrap, or all on its own for a light and refreshing meal!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 2 cups cooked chicken breast
• 1 tablespoon madras curry powder
• 0.5 cup Greek yogurt
• 0.5 cup mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 2 medium celery stalks
• 1 medium red apple
• 1 cup grapes
• 0.5 cup almonds
• 2 tablespoons cilantro
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by shredding 2 cups of cooked chicken breast into bite-sized pieces. You can use leftover roast chicken or poach some chicken specifically for this salad.

Step 2

In a large mixing bowl, combine 1 tablespoon of madras curry powder, 0.5 cup of Greek yogurt, 0.5 cup of mayonnaise, 2 tablespoons of lemon juice, and 1 tablespoon of honey. Stir until all ingredients are well combined to form the dressing.

Step 3

Wash and finely dice 2 medium celery stalks. Core and chop 1 medium red apple into small cubes. Halve 1 cup of grapes, and chop 0.5 cup of almonds roughly.

Step 4

Add the diced celery, apple cubes, halved grapes, and chopped almonds to the dressing in the mixing bowl. Stir to coat evenly.

Step 5

Add the shredded chicken to the bowl with the dressed fruits and vegetables. Toss everything together until the chicken is thoroughly mixed through.

Step 6

Finely chop 2 tablespoons of cilantro, reserving a small amount for garnish. Stir the cilantro into the salad mixture.

Step 7

Season the salad with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Adjust seasoning to taste if necessary.

Step 8

Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve cold, garnished with the reserved cilantro.

Nutrition Facts

Serving size	(1149.8g)

Amount per serving	% Daily Value*
Calories	2274.1

Total Fat 136.8g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 408.3mg	0%
Sodium 1840.7mg	0%
Total Carbohydrate 121.1g	0%
Dietary Fiber 19.2g	0%
Total Sugars 67.2g
Protein 136.9g	0%

Vitamin D 0IU	0%
Calcium 404.5mg	0%
Iron 8.3mg	0%
Potassium 965.4mg	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: 54.4%

Protein: 24.2%

Carbs: 21.4%