Curried Chicken Salad

Blooming the curry powder before making the dressing for the chicken salad brings out the best flavour.

Course Salad, Side Dish

Prep Time 15

Assembling 5

Servings servings

Calories 423kcal

Blooming the spices - In a mixing bowl, add curry powder. Warm 2 tablespoons of oil and add it to the curry powder. ( Important- Make sure the oil is just medium warm, not smoking hot, else the spices will burn instantly)
Once the above mixture cools down, add mayo, Greek yogurt, honey, lemon juice, salt, and pepper. Mix and keep refrigerated until use (for up to 2 days).

Add all the ingredients to a large salad bowl. Pour the dressing add mix everything well.
Cover and refrigerate for at least 2 hours for the chicken to absorve the flavor.
Serve it in a sandwich, on lettuce, or make a lunch wrap. For snacking serve some crackers on the side.

Use any mild curry powder, make sure it's fresh. For a strong curry flavor, you can add 1/2-1 teaspoon curry powder.
Adjust the amount of honey and lemon juice as per your taste. For a little tangy dressing, the given measurement is just fine. For a more balanced dressing, you might want to add an additional teaspoon of honey.
If I am meal prepping, then I usually avoid adding grapes, chopped apples. Other veggies such has green peas, shredded carrot, and chopped red bell pepper also go well.
I would recommend resting the salad for at least 2-4 hours in the refrigerator for the flavors to develop.
if possible, use poached chicken breast. It absorbs the dressing well. However, you can use grilled / leftover roasted chicken as well. Just make sure it is not heavily seasoned.