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So it’s Sunday again and you’ve got a load of leftover chicken from a roast. Yet the prospect of another bland chicken sandwich seems completely uninspiring. Look no further, this curried chicken salad is hugely flavoursome, yet super easy to make. It’s great eaten as a salad with some fresh crisp lettuce, or you can stuff it into a sandwich or load it up in a baked potato. Since it’s combined in an amazingly creamy dressing it’s also great for drier cuts of the meat, or even leftover turkey.
Of course at the heart of this recipe is chicken. Use two forks to shred it into smaller pieces. This is then combined with some super crunchy ingredients – crisp apple, walnuts and red onion. Some soft grapes and raisins are also added for some sweetness and depth for the texture.
The salad is dressed in a sweet and flavoursome combination of low-fat yogurt and curry powder. It’s worth noting that different curry powders will have vastly different strength profiles. I recommend using something fairly mild which will complement the sweetness of the ingredients, although it’s down to personal preference. You could also use tikka curry powder which is super delicious mixed with yogurt.
How to make it
This is a super quick and easy recipe. All you need to do is chop the ingredients and mix. Mix together the dressing in a separate bowl and then toss through the salad.
Try and cut the apple into fairly uniform chunks and slice the onion thinly, which will make it look great (and easier to get a forkful of all the different flavours.
What can you serve it with?
The most obvious presentation of this is, as the name suggests, as a salad. Add some mixed leaves which will go great and also look super impressive.
You can also make this into a sandwich. Use sliced buttered bread or a bun and spoon this on – it’s super delcious and great when you are looking for something a little more substantial than a salad for lunch.
This is also great in a jacket potato. Cut open a freshly baked potato, hot from the oven, and scoop some of this into the middle. Great for cooler weather or when you want to turn it into more of a meal.
Can you make it in advance?
Yes and no. Most of the ingredients can be prepared and kept in the fridge for 2-3 days. However, the apple flesh will turn brown once sliced open. If you really want to make this in advance then store the dressing separately and don’t mix it until you’re ready to serve. Also, save the apple prep until just before you eat.
Can you freeze it?
Curried chicken salad is not a great contender for freezing. Thawed low-fat yogurt can separate and the texture ruined. Since this is a pretty straightforward meal I’d recommend making it from scratch each time.
If you have excess cooked chicken then freeze that on it’s own and you can always whip up a batch of this with the defrosted chicken at a later date.
How healthy is it?
This salad is only 350 calories – which is amazing considering how tasty, sweet and creamy it is. (this doesn’t include adding bread or potatoes or however else you might want to serve it).
Since it uses low-fat yogurt and it packed full of fruity goodness, it only has 11g of fat too.
If you are looking for more great salad recipes then check out this healthy tuna pasta salad or this feta, blueberry & chicken salad. Other great ways to use up leftover chicken include this zesty chicken & avocado toast or this leftover turkey & sprout curry (it’s great made with chicken instead of turkey).
Products that work well for this recipe
Beeswax Food Wraps
GoEat Salad Box
This curried chicken salad combines apple, grapes, onion and crunchy walnuts with tender chicken breast, all combined in a mild and creamy curried dressing. Healthy, delicious and satisfying.
The default recipe makes one portion
- 1/2 cooked & shredded chicken breast (around 50 g)
- 70g or 1/3 cup natural yoghurt
- 1 tsp yellow curry powder
- 1 tbsp sultanas or raisins (10 g)
- 1/2 apple, cored and diced into small pieces (around 50 g)
- 1 small handful of mixed lettuce leaves
- 1/2 small red onion, finely diced (around 45 g)
- 4–5 large red grapes or 8-10 small ones, halved (around 50 g)
- 1 tbsp roughly chopped walnuts (around 10 g)
1. Prepare all the ingredients as directed above.
2. Mix together the yoghurt and curry powder in a small bowl and season to taste.
3. Mix all the other ingredients together, excluding the lettuce. Stir in the yoghurt curry mixture until everything is coated.
4. Serve with the curried yoghurt mixture spooned over a bed of lettuce.
- Different curry powders can vary in strength so I suggest mixing half first with the yoghurt and tasting before adding the entire amount.
- You can use celery instead of either the apple or red onion if preferred
- Category: Lunch
- Method: No Cook
- Cuisine: Indian
- Serving Size: 1
- Calories: 350
- Fat: 11g
- Carbohydrates: 38g
- Protein: 26g
Keywords: curry, salad, chicken, lunch, healthy, fruit, indian