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Curry Chicken Salad

When you are in a rush and you need a quick recipe, consider this Curry Chicken Salad. This is a healthy and delicious spin on a classic high-calorie dish. It is full of flavor with the curry powder and Dijon mustard. It even has less fat than your typical chicken salad, but is just as creamy with the Greek yogurt. Try it out for dinner tonight!

Source: dinnertonight.tamu.edu

Course: Main Course

Yield: 4 people



  • 3 cups chicken (cooked cubed)
  • 1 apple (medium sized washed and chopped)
  • 14 cup Texas pecans (chopped)
  • 2 tablespoons golden raisins
  • 2 tablespoons dried, sweetened cranberries
  • 34 cup nonfat plain Greek yogurt
  • 14 cup apricot preserves (sugar-free)
  • 2 tablespoons curry powder
  • 1 tablespoon dijon mustard
  • 14 teaspoon salt
  • 14 teaspoon ground black pepper
  • 1 head green leaf lettuce (washed and chopped)


  1. In a medium mixing bowl combine chicken, apple, pecans, raisins, and cranberries.
  2. In a small mixing bowl, combine yogurt, apricot preserves, curry powder, mustard, salt and pepper. Use a whisk or spoon to mix thoroughly.
  3. Pour yogurt mixture over chicken mixture and stir until evenly coated.
  4. For best flavor, chill for 30-60 minutes before serving.
  5. Serve over chopped lettuce or salad mix of your choice.

Amount Per Serving (4)

  • Calories: 300
  • Protein: 32
  • Sugar: 14
  • Carbohydrate: 26
  • Fat: 9
  • Cholesterol: 85
  • Sodium: 330
  • Fiber: 7
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