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Curried Chicken Salad

331 A Curried Chicken Salad.jpg
331 A Curried Chicken Salad.jpg

Curried Chicken Salad


It took me a while to enjoy and appreciate curry but that moment I did, I will never forget. A trip to New York City with Chef Curtis Stone took us to the most incredible Michelin Star Indian restaurant. After meeting the chef and canvassing the menu – for what seemed like hours as I wasn’t familiar with 99% of the menu (make that 100%) – Curtis took over and ordered a plethora of dishes from which to choose. Let’s just say, that was the beginning!

Yield: 2 – 4 servings

Oven: N/A

Preparation time: 10 minutes

Cook Time: N/A

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1/4 cup light mayo

1 tablespoon low-fat plain yogurt

1/4 teaspoon curry powder, more if desired

kosher salt, as desired

1 red apple, cored and cut into 1/4-inch cubes

3 tablespoons golden raisins

3/4 pound cooked, shredded chicken breasts (approximately 2 cups) – see kitchen note


1.   In a small bowl, use a whisk to combine mayo, yogurt, curry powder, and kosher salt. Adjust seasoning to taste with additional curry powder and / or kosher salt, if desired. Whisk until smooth.

2.   Using a spatula, fold in the apples, raisins and chicken until evenly combined.  


Kitchen Note: Cooked chicken breasts can be bought in the deli section at any grocery store but leftover chicken works perfectly as well! You can also find cooked chicken in the freezer section at most grocery stores as well.