Curried Chicken Salad

1 Oct

This is one of my favorite go to lunches. Either placed between your favorite bread for a sandwich, or served over fresh mixed greens, this chicken salad is always a great mid day meal. It’s also a great way to use those chicken breasts you bought earlier in the week and forgot to use until now. Play around with ingredients, as you could really add whatever combination you wanted.

Here’s my favorite:

Curried Chicken Salad (serves 4 or so)


  • 1½ lb boneless chicken breast
  • 5 cups chicken stock or water
  •  1/2 to 3/4 of a cup mayonnaise
  • 1/2 cup plain yogurt (can use plain goat yogurt too for extra tang, or if you don’t do cow dairy)
  • 4-5 teaspoons curry powder **Note: Get the good stuff. This is what will determine most of the flavor in this dish. You want it to smell fresh. I like the more yellow looking curry powder over the orange.
  • 1+ tablespoon honey
  • 1 green apple, cored and chopped
  • a good bit of green onion or chive, chopped
  • ½ cup red grapes- you can also use raisins if that’s more your style.
  • ½ cup almond slivers, or whole almonds toasted and chopped. Try adding pistachios or cashews instead for a different twist.
  • lemon juice (more than you think)
  • salt
  • pepper
  • Optional: fresh herbs such as basil or mint, even cilantro could be good. This is a great place to test my personal theory that fresh herbs usually make everything taste better.


Bring 5 cups of stock (or water) to a simmer in medium saucepan. Add chicken and simmer uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool for at least 10 minutes. Chop into 1/2-inch pieces or peel with your hands like you would a rotisserie chicken.(You could also just make this with a rotisserie chicken which would be really good too). While chicken is cooling, whisk together mayonnaise, yogurt, curry, honey, lemon juice, salt, and pepper in a large bowl. Once taste is right, add chicken, apple, green onions, grapes, almonds and herbs. I like this dish a couple hours later, as the flavors enhance with some time to get to know each other. So, either serve immediately if it’s that kind of day, or chill in the fridge for an hour or so and enjoy!


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