If you think chicken salad can’t be improved, you need to give our Curried Chicken Salad a try. Every bite is filled with something delicious, sweet, and crunchy. There’s a lot of textural interest going on, and all kinds of flavor: Tanginess from the yogurt, sweetness from the apricot jam, complexity from the curry powder, and a zing from the ginger. Plus, it’s super simple (All you have to do is stir and sit!) and it makes the perfect lunch, whether it’s stuffed into a wrap, laid atop a bed of greens, or spread into a sandwich. Feel free to add any stir-ins you like, such as raisins, nuts, or fresh fruit. Feel free to roast your own chicken (2 breasts will also do the trick) instead of buying a rotisserie at the store.

Sarah Epperson

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Meredith Food Studios

Recipe Summary

active:
15 mins
total:
1 hr 15 mins
Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together yogurt, preserves, curry powder, Dijon, ginger, turmeric, salt, and pepper in a large bowl until well combined. Add chicken, raisins, onion, and celery. Fold until well combined and evenly distributed. 

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  • Cover and chill at least 1 hour. Serve over salad greens or in lettuce cups, and garnish with cracked pepper. 

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