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
Ingredients
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
Instructions
Cook the Chicken & Almonds
Heat a skillet over medium-high heat. Add diced chicken and tikka masala curry paste. Stir until chicken is evenly coated. Cover and cook for ~5 minutes. Remove cover, add celery and almonds, and continue cooking until chicken is fully cooked and lightly golden.
Prepare the Dressing
In a mixing bowl, combine yogurt, honey, lemon juice, curry powder, salt, and pepper. Whisk until smooth and uniform.
Assemble the Salad
Arrange a generous bed of spinach, butter lettuce, or mixed greens on serving plates. Top with the warm curried chicken mixture. Drizzle or dollop curried yogurt dressing over the top.
Serve
Enjoy immediately, optionally with naan or pita for a more complete meal.
Prepare all the ingredients. If you don’t happen to have fresh lemons on hand, the squeeze bottle works in a pinch as you see here!
Dice the chicken breasts. This works best if the chicken is partially frozen or very chilled.
Dice 2 stalks of celery.
Measure 1/2 cup of sliced almonds.
Heat skillet to med-high and add diced chicken. Stir in the curry paste.
Cover and cook about 5 minutes. Remove cover and stir until chicken is cooked through.
Add the celery and almonds and stir.
Reduce heat to low to simmer a few minutes and reduce liquid.
Mix together the yogurt, honey, lemon juice, curry powder, salt and pepper, and mix thoroughly.
Prepare plate with a bed of greens. Spread the chicken salad on top of the greens. Dollop the curried yogurt sauce on top.
