Curried Chicken Salad

Diced sautéed chicken breast with curry paste over a bed of greens and Greek yogurt dressing bursting with bold and complex flavors.

This curried chicken salad is bursting with bold and complex flavors that blend together in a satisfying and hearty dish. The tender and slightly spicy chicken pairs perfectly with the crunchy and nutty almonds, while the fresh celery adds a refreshing crunch. The tangy and creamy curried yogurt dressing ties everything together and provides a delicious contrast to the heat of the curry paste. The bed of greens offers a light and fresh backdrop to the bold flavors of the salad, making it a perfect dish for a light and healthy lunch or dinner.

Servings

2

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

For the Chicken Salad
2 chicken breasts, diced
2 stalks celery, chopped
1/2 cup sliced almonds
2 tablespoons tikka masala curry paste
1/2 tablespoon kosher salt
Spinach and butter lettuce (or greens of your choice)

For the Curried Yogurt Dressing
3/4 cup plain Greek yogurt
2 teaspoons honey
2 teaspoons lemon juice
2 teaspoons curry powder
1/4 teaspoon table salt
1/4 teaspoon black pepper

Preparing the Chicken
Dice 2 chicken breasts (partially frozen or well chilled for easier handling) into small, even pieces. In a bowl, toss the chicken with 2 tablespoons tikka masala curry paste and ½ tablespoon kosher salt until evenly coated. Heat a skillet over medium heat with a light drizzle of oil if needed, then cook the chicken for about 5–7 minutes, stirring occasionally, until fully cooked through and lightly browned. Remove from heat and let it cool slightly.

Making the Curried Yogurt Dressing
In a separate bowl, whisk together ¾ cup plain Greek yogurt, 2 teaspoons honey, 2 teaspoons lemon juice, 2 teaspoons curry powder, ¼ teaspoon table salt, and ¼ teaspoon black pepper until smooth and well combined. Taste and adjust seasoning if needed.

Building the Chicken Salad
In a large bowl, combine the cooked chicken with 2 chopped celery stalks and ½ cup sliced almonds. Pour the curried yogurt dressing over the mixture and stir until everything is evenly coated.

Assembling and Serving
Serve the chicken salad over a bed of spinach and butter lettuce (or other greens of choice) for a fresh, crisp base. Optionally, pair with naan bread or pita on the side for scooping or wrapping. Serve chilled or slightly cool for the best flavor and texture.