Get ready to transform your ordinary lunch into an extraordinary culinary adventure with this mind-blowing Fruity Curry Chicken Salad! Imagine a dish that dances between sweet, savory, and spicy – a recipe that will make your taste buds do a happy dance. This isn't just another chicken salad; it's a gourmet experience that combines the unexpected magic of fruits, tender chicken, and aromatic curry in one irresistible bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup diced apples
- 1 cup grapes, halved
- 1/2 cup celery, chopped
- 1/2 cup plain yogurt
- 2 tablespoons curry powder
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the shredded cooked chicken, ensuring the chicken is cooled to room temperature.
- Wash and dice the apples into small, uniform cubes, removing any seeds or stems. Halve the grapes and finely chop the celery.
- Add the diced apples, halved grapes, and chopped celery to the bowl with the chicken.
- In a separate small bowl, mix the plain yogurt with curry powder, whisking until the spice is fully incorporated and creates a smooth, golden-colored dressing.
- Pour the curry yogurt mixture over the chicken and fruit mixture, gently folding with a spatula to ensure even coating.
- Season with salt and pepper to taste, adjusting the spices gradually and tasting as you go.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and chill.
- Before serving, give the salad a gentle stir and taste again for seasoning, adding more salt, pepper, or curry powder if needed.
- Serve chilled, optionally on a bed of lettuce or with crackers as a side dish or light lunch.
Tips
- Use leftover roasted or grilled chicken for maximum flavor depth. Freshly cooked and cooled chicken works best.
- Dice apples and cut grapes just before mixing to prevent browning and maintain freshness.
- For extra crunch, consider adding toasted almonds or sunflower seeds.
- Let the salad chill for at least 30 minutes to allow flavors to meld – patience is key!
- Adjust curry powder to your spice preference; start with less and add gradually.
- For a lighter version, substitute Greek yogurt for plain yogurt to increase protein.
- This salad keeps well in the refrigerator for 2-3 days, making it perfect for meal prep.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 75mg
