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

Preparation

  • Dice the chicken into small bite-sized pieces (partially freezing or thoroughly chilling first makes this easier).
  • Chop the celery and slice the almonds if needed.
  • Wash and dry the greens and arrange them in a large bowl or on serving plates.
  • In a small bowl, whisk together the yogurt, honey, lemon juice, curry powder, salt, and pepper until smooth. Set aside.

Cooking

  • Heat a skillet over medium-high heat.
  • Add the chicken and tikka masala curry paste, stirring to coat evenly.
  • Cover and cook for about 5 minutes to begin cooking through.
  • Remove the lid, add the celery and almonds, and continue cooking 3–5 more minutes, stirring occasionally, until the chicken is fully cooked and lightly golden.
  • Remove from heat and let cool slightly or serve warm.

Serving

  • Spoon the warm curried chicken mixture over the prepared greens.
  • Drizzle or dollop the curried yogurt dressing on top.
  • Serve immediately, optionally with naan or pita on the side.