Vegetarian Curry Chicken Salad

Elevate your lunch or light dinner game with this flavorful and refreshing Vegetarian Curry Chicken Salad! Packed with tender plant-based chicken, creamy mayo and Greek yogurt, and vibrant notes of curry powder, honey, and lime juice, this dish delivers a perfect balance of savory and slightly sweet spices. Crunchy celery, juicy grape tomatoes, and sliced almonds bring fresh texture, while plump raisins offer a delightful burst of sweetness. Tossed with fragrant cilantro and served over crisp mixed greens, this easy-to-make, protein-packed recipe is ideal for meal prepping or impressing at a gathering. Experience all the bold, satisfying flavors of a classic curry chicken salad—completely meat-free and ready in just 30 minutes!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 ounces Plant-based chicken
• 0.5 cup Mayonnaise
• 0.25 cup Plain Greek yogurt
• 2 tablespoons Curry powder
• 1 tablespoon Honey
• 1 tablespoon Lime juice
• 2 Celery stalks, finely chopped
• 1 cup Red grape tomatoes, halved
• 2 Green onions, sliced
• 0.25 cup Cilantro, roughly chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Raisins
• 0.25 cup Sliced almonds
• 4 cups Mixed salad greens

Directions

Step 1

Begin by prepping the plant-based chicken. Heat a skillet over medium heat, and add a splash of oil. Once hot, cook the plant-based chicken until heated through and lightly browned, about 5-10 minutes. Allow it to cool slightly, and then chop into bite-sized pieces.

Step 2

In a large mixing bowl, combine mayonnaise, Greek yogurt, and curry powder. Whisk together until smooth and the curry powder is well incorporated.

Step 3

Add honey and lime juice to the mayonnaise mixture and stir to combine thoroughly.

Step 4

Add the cooked plant-based chicken pieces, chopped celery, red grape tomatoes, green onions, cilantro, salt, and black pepper to the mixing bowl. Stir everything together until all ingredients are evenly coated with the curry dressing.

Step 5

Gently fold in the raisins and sliced almonds, mixing to distribute them throughout the salad.

Step 6

Taste the salad and adjust seasoning with additional salt or pepper if needed.

Step 7

Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld.

Step 8

Serve the vegetarian curry chicken salad over a bed of mixed salad greens for a refreshing and hearty meal.

Step 9

For extra flavor, garnish with additional chopped cilantro or a sprinkle of sliced almonds before serving.

Nutrition Facts

Serving size	(1289.6g)

Amount per serving	% Daily Value*
Calories	2072.4

Total Fat 129.7g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 123.8mg	0%
Sodium 7349.0mg	0%
Total Carbohydrate 165.4g	0%
Dietary Fiber 33.5g	0%
Total Sugars 82.6g
Protein 83.2g	0%

Vitamin D 0IU	0%
Calcium 596.1mg	0%
Iron 23.4mg	0%
Potassium 3491.5mg	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: 54.0%

Protein: 15.4%

Carbs: 30.6%