Greek Yogurt Curried Chicken Salad with Toasted Almonds
Whenever I’m out to lunch and see curried chicken salad on the menu, I can’t help myself but to order it! Which is why I finally decided to tackle making a healthier version of this Curried Chicken Salad recipe at home—it’s so easy and wildly delicious!
I’m a huge proponent of swapping in greek yogurt for sour cream or mayo wherever possible in cooking. And especially in salads. This Curried Chicken Salad lends itself well to this swap because the curry powder itself can be a bit spicy, so the cool, tangy plain greek yogurt helps to balance out the flavors.
This Chicken Salad comes together really quickly! You can use any type of chicken you have, but I prefer having a mix of light and dark meat, so I’ll often use a half broken down chicken that includes a breast, thigh and drumstick. I boil those pieces, then remove the skin and bones and rough-chop the meat.
Then, combine the chicken with the greek yogurt plus some spices, celery, scallions, cilantro and a handful of toasted almonds for a well-balanced flavor and texture.
This Greek Yogurt Curried Chicken Salad will quickly become a favorite in your house. Having people over for lunch this weekend? Prep a big batch ahead of time, then serve it up with rolls, toast, or on a bed of lettuce with crackers to dip.
- 1 1/2 lb chicken mix of light and dark meat
- 1 cup greek yogurt
- 1/4 cup chopped cilantro
- 1/3 cup slivered almonds
- 1/2 cup celery diced
- 1/2 bunch scallions chopped
- 3 tablespoons curry powder
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Boil the chicken until fully cooked, about 25-40 minutes.
Toast the slivered almonds in a dry saute pan for 5-8 minutes until slightly browned and fragrant.
Pull chicken from the bone, discarding the fat and bones. Tear into bite sized pieces.
In a large bowl, combine the chicken, greek yogurt, cilantro, toasted almonds, celery, scallions, curry powder, lemon juice, salt, pepper, garlic powder and onion powder. Stir well and set aside in the fridge to cool and meld together for 15-20 minutes.
Serve on a bed of lettuce or on a bun!