Curried Chicken Salad

A delicious, warmly-spiced Curried Chicken Salad made with rotisserie chicken, coconut, fruits, and nuts in a creamy curried dressing. Easy, healthy, and adaptable; 10 minute prep.

Course Appetizer, Lunch, Salad

Cuisine American

Diet Gluten Free

Prep Time 10

Total Time 10

Servings servings

Calories 310kcal

Author Renee

Equipment

1 Mixing Bowl
1 Rubber Spatula

Ingredients

1 pound cooked chicken diced
½ cup coconut
½ cup slivered almonds
½ cup chopped celery
½ cup golden raisins
3 tablespoons finely diced red onion (optional) or sweet onion
1 large granny smith apple skinned, cored, and diced
¾ cup Vanilla Greek yogurt or plain yogurt
½ cup mayonnaise
2½ teaspoons curry powder or more, to taste
1 teaspoon ground ginger
¼ teaspoon salt (optional) to taste
¼ teaspoon paprika
1 tablespoon lemon juice

US Customary - Metric

Instructions

In a small bowl, soak diced apples in lemon juice and water.
In a medium bowl, whisk mayo,yogurt, curry, ginger, paprika, and salt.
Drain apples and add to dressing along with chicken, raisins, almonds, coconut, celery, and green onion. Stir to coat.
Chill before serving.

Notes

The onion is optional: if you want your salad decidedly on the sweet side, leave it out.

Substitutions

Protein: Curried chicken salad is a perfect way to using leftover roast chicken, rotisserie chicken, or turkey from the holidays.
Nuts: You can use chopped cashews, pecans, macadamia nuts, or walnuts, alone or in any combination.
Fruit: Substitution regular raisins, or use ¼ cup of mango or apricot chutney in place the raisins. You can also substitute in halved table grapes.
Yogurt & mayonnaise: You can use all yogurt and no mayo, or vis versa.
Spices: You can substitute a teaspoon of garam masala for the curry powder, or you can also make your own curry powder if you prefer.
Fresh ginger: You can use a ½ -1 teaspoon of grated fresh ginger in place of the powdered ginger.

Nutrition