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March 15, 2013
89 Comments

Curry Chicken Salad

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.

curry chicken salad recipe - 100 Days of Real Food

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Curry Chicken Salad

Course: Lunch
Cuisine: American
Prep Time: 10 minutes

Inspired by Ellie Krieger and Amy Bishop of Green Brier Farms

Print

Ingredients

  • 3 cups chicken cooked and shredded
  • 1/2 cup plain yogurt
  • 1 teaspoon yellow curry powder
  • 1/2 teaspoon salt
  • 1/3 cup cilantro loosely packed, just the leaves
  • 3 tablespoons almonds toasted, slivered, or sliced (optional)

Instructions

  1. Mix all ingredients together thoroughly. Serve on crackers (ak mak crackers pictured above) or bread and store leftovers in the fridge.

Recipe Notes

Check out The Best Whole Chicken in a Crock Pot for a great way to get cooked chicken for this recipe!

We recommend organic ingredients when feasible.

 

 

Reader Interactions

89 Comments

  2. Hello. A quick question – what about not getting iron from meat due to its mixing with milk protein (I’m sure that I’m not speaking fluent Chemical language, and I am deeply sorry in advance, but i am also sure you know what I am talking about.) Simply, I am trying to combine meat with soya or oat milk, yogurt etc, even though it is rarely more tasty…

    Reply

    • Hi there Anja. There is evidence that milk proteins can interfere with iron absorption but I am not sure what you are asking…? :)

      Reply

  3. We are dairy intolerant and wondering what to substitute for the plain yogurt. would you recommend vegan mayonnaise as a substitute or another condiment?

    I have never had much luck with curry either. What type/brand of curry do you use?

    thanks for the great information on your site!!

    Reply

    • Hi Debbie. You can now find both coconut milk and almond milk yogurts. One of those might work though we’ve not tried. Sun Brand Madras Curry is a tasty curry. ~Amy

      Reply

  5. Yesterday I made your chicken in a crockpot. Today I made the broth and tonight I made the chicken curry. Thank you for all the great ideas!!!!!
    I added grapes to mine, but that’s just because I love grapes and that’s how my Mom always made hers. It was fine without! :)

    Reply

  6. I love this recipe, but I always add a bit of honey– I think it pairs well. Today I tried it as an egg salad instead of chicken and served it on lettuce leaves for my lunch. It was REALLY tasty!

    Reply

  8. Mayo is made with eggs, a few spices, and oil (I use olive oil). Does this not make it a real food?

    Reply

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