Healthy Curry Chicken Salad

You're going to love my healthy curry chicken salad!

It's a simple creamy curry chicken salad with made with a mayo-yogurt curry dressing, chunks of chicken breast, sliced grapes, crunchy cucumber and toasted almonds stuffed in lettuce cups.

It's the best no-cook healthy lunch!

How to make healthy curry chicken salad

Featured Ingredients

For the curry dressing:

• Mayonnaise: This provides the creamy and rich element to the dressing.
  • Also, it helps to thin out the thick Greek yogurt.
• Greek Yogurt: This provides the amazing tang to the salad!
  • Also, this type of yogurt is incredibly versatile.
  • It works well in both sweet and savory dishes, and can also be a substitute for sour cream on baked potatoes or drizzled on soups.
  • It’s one of those ingredients that we always have on hand because it’s so delicious in multiple applications!
• Lime: The citrus of the lime rounds out the flavors in the dressing.
  • It also adds a bit of sweetness and zing to the salad!
• Honey: This brings a subtle sweetness to the salad, that pairs perfectly with the curry!
• Curry Powder: This brings the earthy heat, and is the star of the salad!

For the chicken salad:

• Chicken: We really like chicken breasts in this recipe, but chicken thighs would be delicious too!
  • And of course we never scoff at some store-bought rotisserie chicken for nights when you’re too busy – or hot – to cook.
• Red seedless grapes: These grapes are firm, crisp, and sweet, which makes them perfect for salads.
  • Also, they’re an incredible source of vitamin C, and vitamin K.
  • Along with being a fantastic source of calcium, phosphorus, potassium, and magnesium.
  • They’re also high in antioxidants! So, eat your vitamins in this curry chicken salad!
• Jalapeno: It’s up to you when it comes to the heat level of the jalapeno.
  • If you want it really spicy, you’ll just dice it up.
  • If you want the heat to be subdued, remove the seeds and ribs of the pepper.
  • And of course if you really want to bring the heat, you could add in a habanero!
• English cucumber: This ingredient will tame the heat from the curry and the jalapeno.
  • It also adds a bright crunch to the salad!
• Cilantro: This magical little herb tastes fresh and citrusy.
  • And although we see it a lot in Mexican cooking, it pairs perfectly with curry because it elevates the flavors!
• Boston bibb lettuce: This type of lettuce is absolutely the cutest thing for salad cups!

Step-by-Step Instructions

1. Whisk together the mayo, yogurt, lime, honey, curry powder, salt, black pepper and cayenne pepper in a medium glass bowl.
2. Taste and the adjust seasoning, if necessary.
3. Fold in the chicken, grapes, cucumber, jalapeno and cilantro and stir to combine.
4. Place the lid on the container and place in the refrigerator for at least 30 minutes.
5. Arrange lettuce cups on a platter and fill with scoops of the curry chicken salad.
6. Top with almonds or cashews and additional cilantro, if desired.

How to serve curry chicken salad

• As-is: You can eat it with a spoon, if you wish!
• In lettuce cups: Grab a head of bibb or Boston lettuce and peel apart to layers to make little lettuce cups/wraps and stuff the chicken salad inside.
• On whole grain bread: Make the curry chicken salad into a sandwich with your favorite soft bread.
• With crackers: This salad is also delicious when heaped up on your favorite hearty crackers.

Nutrition Considerations

• To make it gluten free: This recipe is gluten free.
  • Be sure all packaged ingredients are gluten free.
• To make it dairy free: Use dairy free Greek yogurt.
• To make it nut free: Skip the almonds and cashews.
  • Be sure all packaged ingredients do not contain nuts.
• To make it egg free: This recipe does not contain eggs.

No-cook lunches you'll love:

• Cranberry Chicken Salad
• Ramen Noodle Salad with Orange Ginger Dressing
• Apple Walnut Chicken Salad
• Italian Tortellini Salad

Curry Chicken Salad

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Simple creamy curry chicken salad with grapes, cucumber and almonds stuffed in lettuce cups.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 0 mins
• Total Time: 10-15 mins
• Yield: Serves 6
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: American

Ingredients

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Curry Dressing:

• ⅓ cup mayonnaise
• ½ cup plain Greek yogurt
• Zest and juice of 1 medium lime
• 2 teaspoons honey
• ¾ tablespoon curry powder
• ½ teaspoon coarse salt
• ¼ teaspoon ground black pepper
• Pinch cayenne pepper

Chicken Salad:

• 2 cups cooked chicken breast, shredded or chopped*
• 1 cup red seedless grapes, halved
• ½ medium English cucumber, diced
• ½ medium jalapeno, stemmed, seeded and finely minced
• ¼ cup fresh cilantro, chopped + more for serving
• 2 green onions, trimmed and sliced
• 1 head Boston or bibb lettuce
• ½ cup sliced almonds and/or cashew pieces, toasted + more for serving

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Instructions

1. Whisk together the mayo, yogurt, lime, honey, curry powder, salt, black pepper and cayenne pepper in a medium glass bowl. Taste and the adjust seasoning, if necessary.
2. Fold in the chicken, grapes, cucumber, jalapeno and cilantro and stir to combine. Place the lid on the container and place in the refrigerator for at least 30 minutes.
3. Arrange lettuce cups on a platter and fill with scoops of the curry chicken salad. Top with almonds or cashews and additional cilantro, if desired.

Notes

For the chicken: Use shredded rotisserie chicken or pre-cook 2-3 chicken breasts and shred or chop them to use in the salad.

Nutrition

• Serving Size: ⅙ of recipe
• Calories: 264
• Sugar: 8g
• Sodium: 396mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 62mg