Inspired by my friend Amy Bishop with Greenbrier Farms (an organically run farm in S.C.), I am excited to share this tasty curry chicken salad recipe with you today. Chicken salad is traditionally made with mayo and unfortunately mayonnaise isn’t exactly a real food. The store bought versions are typically made with refined oils and also contain more than 5 ingredients. The homemade versions are more “real food approved” but oftentimes call for raw eggs, which I am on the fence about, plus we eat mayo so infrequently I don’t feel (for me personally) it’s worth the time to make it from scratch. So I’ve tried substituting plain yogurt in dishes like chicken salad, egg salad, and deviled eggs without much success because, frankly, I think plain yogurt is rather plain tasting and the flavor – or lack thereof – was a little too overwhelming in these dishes. So I was thrilled to be introduced to the idea of adding curry to chicken salad, because curry has such a wonderful flavor it totally makes up for what the yogurt is missing.
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- 3 cups cooked, shredded chicken (I love to use The Best Whole Chicken in a Crock Pot recipe when I need cooked chicken)
- ½ cup plain yogurt
- 1 teaspoon yellow curry powder
- ½ teaspoon salt
- ⅓ cup loosely packed cilantro leaves
- 3 tablespoons toasted slivered or sliced almonds (optional)
- Mix all ingredients together thoroughly. Serve on crackers (ak mak crackers pictured above) or bread and store leftovers in the fridge.
For the vegetarians use chick peas instead of the chicken–put it in your food processor. I also use chick peas for a faux tuna salad too. Tastes awesome!
[...] I know I need to have something with a bit more sustenance than PB&J. I found this recipe for Curry Chicken Salad over at 100 Days of Real Food and knew I’d found a winner of a dinner for our trip last weekend to Charlotte, NC. I varied the [...]
I made this for lunch today with leftover crock pot chicken and let me just say it was awesome! My 2 year old devoured it on pita bread and I enjoyed it over salad greens. Thanks for the great recipe!
Just made this and am thrilled! So yummy and so simple to make. I used two organic boneless skinless chicken breasts. Tastes rich and fantastic! Thank you for the recipe.
A terrific addition to this classic are grapes cut into halves (or quarters if feeding this to small kids). Delicious! I love curry chicken salad!
A made this salad for an afternoon ladies lunch and everyone wanted the recipe! So simple and so good.
[...] Inspired by my friend Amy Bishop with Greenbrier Farms (an organically run farm in S.C.), I am excited to share this tasty curry chicken salad recipe with you today. Chicken salad is traditionally made with mayo and unfortunately mayonnaise isn’t exactly a real food. The store bought versions are typically made with refined oils and also contain more than 5 ingredients. The homemade versions are more “real food approved” but oftentimes call for raw eggs, which I am on the fence about, plus we eat mayo so infrequently I don’t feel (for me personally) it’s worth the time to make it from scratch. So I’ve tried substituting plain yogurt in dishes like chicken salad, egg salad, and deviled eggs without much success because, frankly, I think plain yogurt is rather plain tasting and the flavor – or lack thereof – was a little too overwhelming in these dishes. So I was thrilled to be introduced to the idea of adding curry to chicken salad, because curry has such a wonderful flavor it totally makes up for what the yogurt is missing. . . . → Read More: Recipe: Curry Chicken Salad [...]