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curried chicken salad

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It’s officially lunch week over here. A few weeks ago, we had breakfast week and I guess that means dinner week should be next! We’re starting things off with a superb curried chicken salad (it’s perfect over greens and easily made ahead of time) and later this week, I’ll be sharing a ton of ideas on what to pack for lunches – ideas designed for both kids and adults!

So the curried chicken salad.

Chicken Curry Salad | anutritionisteats.com

The location of my office? It’s a good one. (Except that the four mile drive can take 30-40+ minutes on a bad day!)

It’s a few blocks away from one of my favorite lunch spots, Clementine (I’ve created a number of copycat Clementine recipes: whole-grain oat muffins, lentil, beet & goat cheese salad and fall chicken salad) and it’s a few blocks away from my favorite mall in LA. Which is trouble, so I don’t visit the mall that often.

A visit to the mall = a visit to madewell = spending too much money. So I just avoid it all together, as much as humanly possible.

Chicken Curry Salad | anutritionisteats.com

In addition to some great stores, this mall has an incredible food court. It’s honestly the best food court EVER! I normally stick with the same greek salad, but recently I branched out and had lunch from Coral Tree Cafe.

They make a classic curried chicken salad, served over greens. So perfect. I had to have it every day for lunch the following week. The curry sauce is creamy and so flavorful, but the raisins make this salad. I am not normally a raisin fan, but in this version, they are the sweet bite this salad needs.

Chicken Curry Salad | anutritionisteats.com

Chicken salads are a favorite of mine because they can be made ahead of time and served with a simple salad for a healthy, protein-packed and easy lunch. And curried chicken salad just might be my favorite of the bunch. A hint of spice, a touch of exotic and a little excitement to 1pm on Wednesday.

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Curried Chicken Salad

  • Author: Emily Dingmann
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x
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Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken breast (about 3 breasts)
  • 3/4 cup reduced-fat mayonnaise
  • 1 Tbsp white wine vinegar
  • 1 Tbsp water
  • 2 Tbsp curry powder
  • 1/2 tsp salt
  • 1/3 cup diced carrots
  • 1/3 cup diced cucumber (remove seeds)
  • 1/3 cup diced red onion
  • 2/3 golden raisins

Instructions

  1. Cook chicken breasts as desired and let cool and chop into small pieces. (I poached mine, directions here.)
  2. Whisk together mayonnaise, vinegar, water, curry powder and salt. Set aside.
  3. Prepare and chop all vegetables.
  4. Toss together all ingredients and chill for at least 1 hour.
  5. Serve with greens, stuffed into a pita or with crackers.


Nutrition

  • Calories: 316
  • Fat: 11
  • Carbohydrates: 13 grams
  • Fiber: 2 grams
  • Protein: 41 grams

 

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Comments

  1. erin

    This sounds like the curried chicken salad from Mississippi Market that I love! Must make for lunch next week because my lunches last week were terrible and incredibly uncreative!