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5 from 1 vote

Curry Chicken Salad

Curry chicken salad served on romaine lettuce for an easy, delicious appetizer recipe.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Servings: 4 Servings
Calories: 410kcal
Author: Judy Purcell

Ingredients

  • 2 cups cooked chicken breast -- cubed
  • 1 cup red seedless grapes -- halved
  • 1/2 cup celery -- chopped
  • 1/2 cup carrot -- chopped
  • 1/2 cup walnuts -- coarsely chopped
  • 1/4 cup green onion
  • 1/4 cup dried cranberries

Dressing

  • 1/3 cup mayonnaise
  • 1 tablespoon soy sauce , use Tamari for gluten-free soy sauce
  • 1 tablespoon lemon juice
  • 2 teaspoons curry powder
  • 1 teaspoon honey

Instructions

  • Prepare meat, fruit, nuts, and vegetables as indicated; toss gently in a bowl. Mix dressing ingredients until well blended; adjust seasoning to taste. Add to the chicken mixture to coat. Salt, if needed. Serve over a bed of greens or on buns for sandwiches.

Notes

Easy Substitutions and More Add-ins:
mayo—Greek-style yogurt or Vegenaise®
honey—mango chutney
lemon—pineapple, lime, or orange juice
walnuts—cashews or almonds
grapes—raisins or currants
water chestnuts
mandarin oranges
red onion
apple
dried mango
cilantro leaves
red bell pepper
dried cranberries
fennel
jicima

Nutrition

Calories: 410kcal | Carbohydrates: 20g | Protein: 25g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 445mg | Potassium: 442mg | Fiber: 2g | Sugar: 14g | Vitamin A: 56.6% | Vitamin C: 6.3% | Calcium: 4.8% | Iron: 10.2%