This creamy chicken salad has a bit of that curry flavor we love but it’s also light thanks to the addition of nonfat greek yogurt!

Ya’ll, I am in love with this chicken salad. In love, I tell you.

It has a punch of curry flavor, not too much and not too little.

It’s got loads of crunch thanks to the celery and apples.

It has the perfect sweetness thanks to the raisins.

And the best part? It’s incredibly light because we’re using nonfat greek yogurt instead of mayo.

I’m telling you, this Healthy Curry Chicken Salad is an absolute home run of a dish. I can’t wait to hear what you think of it!

To make this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Shredded fully cooked chicken
  • Celery
  • Apple
  • Cilantro
  • Green onion
  • Raisins
  • Plain nonfat greek yogurt
  • Lime juice
  • Curry powder
  • Salt
  • Black pepper

What is curry powder?

Curry powder is a blend of spices. There are many different kinds and the spice blend used will vary. Common spices used are turmeric, fenugreek, and coriander. Other spices may be used as well including chile peppers for those with some heat.

It’s thought to have been originally created by the British to mimic the flavors of traditional Indian cooking.

Curry powder is not the same as curry. The term curry refers to a popular Indian dish made with sauce (or gravy), meat, and vegetables.

Is this chicken salad spicy?

It isn’t. This has a mild curry flavor. Of course keep in mind that every curry powder is different so if you select a spicier one you’ll end up with a spicier chicken salad.

What yogurt is best to use?

Select a plain (unflavored) nonfat greek yogurt. It’s perfectly creamy and flavorless so that our flavors come from the ingredients in our chicken salad!

How to store leftovers

This chicken salad is great for meal prep! Store in an airtight container in the refrigerator for up to 3 to 5 days.

How to serve this

This chicken salad is delicious in between two slices of toasted bread, scooped into a croissant, or spread in a wrap.

To keep this dish light, enjoy on romaine leaves or bibb lettuce and pair with fresh fruit! My Fruit Salad with Lemon Poppy Seed Dressing would be a perfect accompaniment.

If serving at a party, I recommend using smaller croissants for little two-bite sandwiches! You can also scoop this chicken salad with crackers for easy portable eating!

5 from 3 votes

Healthy Curry Chicken Salad

This creamy chicken salad has a bit of that curry flavor we love but it's also light thanks to the addition of nonfat greek yogurt!

Ingredients 

  • 4 cups fully cooked shredded chicken
  • 1 cup diced celery, about 3 celery ribs
  • 1 cup diced apple, about 1 large apple, no need to peel
  • cup chopped cilantro
  • ¼ cup chopped green onion
  • ¼ cup raisins
  • cup plain nonfat greek yogurt
  • 1 tsp lime juice
  • tsp curry powder
  • 1 tsp salt
  • ½ tsp black pepper

Instructions

  • Let's start by flavoring our yogurt base. This ensures that the curry powder is fully mixed in. In a large bowl (we'll use the same bowl for the other ingredients), stir together the yogurt, lime juice, curry powder, salt and pepper.
  • Then stir in (to the same bowl) the shredded fully cooked chicken, celery, apple, green onion, cilantro, and raisins.
  • Taste and add more curry powder or salt as desired.

Notes

If you’re starting with raw chicken, you’ll want 2 lbs of skinless and boneless chicken breasts. Add to a pot of boiling water. Simmer on medium heat until cooked through, about 10 minutes. Remove the chicken from the water and set aside so it can cool. Then use two forks to shred the fully cooked chicken. You can also use a sharp knife to chop the chicken if you prefer. Measure the finished chicken to make sure you have 4 cups.

Nutrition

Serving: 0.5cup, Calories: 136kcal, Carbohydrates: 7g, Protein: 17g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 63mg, Potassium: 266mg, Fiber: 1g, Sugar: 2g, Vitamin A: 141IU, Vitamin C: 2mg, Calcium: 50mg, Iron: 1mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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