Name: post_title
Cook time: 5 min
Cuisine: _yoast_wpseo_primary_category
Ingredients: 1 1/2 Cups Cooked Chicken Breast; 1/3 Cup Jullienned Carrots; 1/3 Cup Cashews; 1/3 Cup Golden Raisins; 4 Tbsp Non-fat Greek Yogurt; 3 Tbsp Mayonnaise; 2 Tbsp Apple Cider Vinegar; 2 tsp Honey; 1 1/2 tsp Curry Powder; Salt

Nutrition: 331 Calories | 16.6g Net Carbs | 19.2g Protein | 14.2g Total Fat

Enjoy all the warm, comforting flavors of curry in a light lunch with this easy Curried Chicken Salad Recipe with carrots, cashews and golden raisins.

Curry is one of those meals that can be made so many different ways. You can switch up the meat and vegetables and even the color (there’s red curry, yellow curry, and green curry). I know at our house a plate of curry doesn’t always look the same. But, no matter how you make it, it’s those warm curry spices that makes the meal a delicious comfort food everyone enjoys. This curried chicken salad recipe brings all those warm flavors together in a light and delicious lunch. Golden raisins make the chicken salad slightly sweet while carrots and cashews bring a great texture and crunch. Curried chicken salad is a great way to use up left over chicken for a quick and easy lunch.

Make the Creamy Curry Sauce

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Most of the flavor for the curried chicken salad comes from the sauce. First, gather your ingredients. You’ll need mayonnaise, plain non-fat greek yogurt, honey, apple cider vinegar and curry powder. Then, whisk everything together in a medium bowl. Lastly, taste the sauce and add salt as needed. Curry powder is usually found in the spice section at the grocery store. It’s also pretty easy to make your own. While the spices in curry powder can vary, it often includes: turmeric, coriander, cumin, cinnamon, garlic, pepper, and ginger.

Chop Up Your Ingredients

The next step in this quick recipe is chopping up your ingredients. So, start but chopping up the chicken into small pieces so they can soak up the yummy curry sauce. If you’re using lef- over rotisserie chicken, remove the skin and bones before chopping. The next ingredient is carrots. I usually have prepackaged julienned carrots in my refrigerator for making quick salads, so this is what I used. Even though the carrots are already cut, I still like to chop them a little more so they easily mix into the salad. Alternatively, you can also grate whole carrots to get nice small pieces. Just be careful not to grate your finger tips, especially if you’re using baby carrots. Finally, roughly chop up some cashews. The goal is for all the ingredients to be similarly sized, so you get a little bit of everything in each bite.

How to Make Perfect Juicy Baked Chicken Breasts Every Time!

Watch this video on YouTube

This recipe calls for cooked chicken. When I’m making chicken for dinner, I usually make extra and save it in the refrigerator just for this purpose. Left-over rotisserie chicken from the grocery store works great too. We recently received a sous vide cooker as a gift. While we’ve been having fun experimenting with the new cooker, we’ve found sous vide chicken breast is delicious in chicken salad. It is so moist and juicy. If you don’t already have cooked chicken, you can make some up pretty quickly. This video shows you an easy way to bake chicken breast in the oven.

Mix Up the Chicken Salad

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With all your ingredients cut up, it’s time to mix it all together. So, add the chicken, carrots, cashews, and golden raisins to the bowl with the creamy curry sauce. If you don’t have golden raisins, you can substitute in regular raisins instead. Then, stir the salad together until everything is coated in sauce. Now your curried chicken salad is ready to eat. You can serve it up or store it in the refrigerator for later.

Ways to Serve Chicken Salad

Classic: Enjoy your chicken salad on bread
Get fancy: Try the chicken salad on a croissant or in a pita
Go low-carb: Serve your curried chicken salad in a lettuce cup or lettuce wrap (Romain and Bibb lettuce work great for this)
Straight out of the bowl: Seriously, you might want to. It’s that good.

Other recipes to check out: Low Carb Chicken Bacon Ranch Wrap, Buffalo Chicken Salad Lettuce Wraps, and Thai Butternut Squash Puree with Coconut, Curry, Garlic and Cilantro.