Curried Chicken Salad

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Prep Time: 10 mins | Cook Time: 0 mins | Serves: 4

Ingredients

• 2 c shredded chicken, cooled

• ¼ c mayonnaise

• ¼ c plain reduced fat Greek yogurt

• 1-2 Tbsp lime juice (juice from one whole lime)

• 2 tsp curry powder

• ¼ tsp Kosher salt

• ½ granny smith apple, diced

• 1 rib celery, diced

• ¼ c red onion, finely chopped

• ¼ c golden raisins

• ½ c roasted and salted cashews, roughly chopped

• 1/4 c fresh cilantro, chopped

Directions

1. Make the dressing by combining equal parts mayonnaise and Greek yogurt in medium bowl. Add lime juice, curry powder, and salt and stir until well combined, adjusting to taste as needed.

2. Add shredded chicken to the bowl and stir until well coated with dressing.

3. Fold in apple, celery, onion, raisins, cashews, and cilantro until well incorporated.

4. Serve and enjoy or store in the fridge in an air-tight container for up to 4 days.

Notes

• Enjoy this chicken salad all on its’ own, in a sandwich, pita, tortilla, or lettuce wrap. Eat with crackers, pretzels, or chips, or atop of salad greens.

• Use leftover rotisserie chicken breast or plain chicken breast for the easiest and tastiest chicken salad base.

• If red onion is too strong, try using green onions or shallots instead for a milder onion flavor.

• Double the recipe for easy, make-ahead lunches.

Nutrition: (per 3/4 c serving) Calories: 376 kcals | Total Fat: 21 g | Sat Fat: 4 g | Sodium: 436 mg | Carb: 16 g | Fiber: 1.5 g | Protein: 27 g. 

In the Kitchen | March 2026
Basecamp Prevention + Wellness, Providence | providencebasecamp.org