Description
A delicious and creamy curry chicken salad, perfect for a light lunch or a picnic.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lbs)
- 2 tbsp curry powder
- ½ cup mayonnaise (or Greek yogurt)
- 2 celery stalks, finely chopped
- 1 cup red grapes, halved
- ¼ cup slivered almonds
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cook the Chicken: Boil or grill chicken for 15-20 minutes until fully cooked (165°F internal temperature). Let cool.
- Shred the Chicken: Once cooled, shred using two forks or your hands.
- Prepare the Dressing: Whisk together mayonnaise, curry powder, lemon juice, salt, and pepper in a bowl until smooth.
- Add Veggies and Fruits: Fold in chopped celery and halved grapes into the dressing mixture.
- Combine Everything: Gently fold in shredded chicken until well coated. Sprinkle slivered almonds on top.
- Chill and Serve: Refrigerate for at least one hour before serving to enhance flavors.
Notes
- This salad tastes even better the next day!
- Feel free to substitute Greek yogurt for mayonnaise if you prefer a lighter option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: boiling, grilling, mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg