Curry Chicken Salad Recipe
Quick and easy homemade curry chicken salad is a Thai twist on a lunchtime classic. It's packed with flavor, veggies, and protein and is great for meal-prep!
Prep Time15 minutes mins
Cook Time0 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: Thai-American
Keyword: Curry Chicken Salad
Servings: 6
Thai Green Curry Sauce
- 1 cup nonfat, plain Greek yogurt
- 3 tablespoons green curry paste
- 1/4 cup fresh cilantro chopped
- 1 lime juiced
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1/4 teaspoon paprika
- 1 tablespoon honey
- salt
Chicken Salad
- 1 lb. boneless skinless chicken breast shredded
- 1 cup English peas
- 1 red pepper chopped
- 1/4 red onion finely diced
- salt and pepper to taste
- optional: sesame seeds
Make the curry sauce. In a medium bowl, mix together the curry sauce ingredients. Set aside.
In a large bowl, mix together the chicken salad ingredients.
Add the curry sauce to the chicken salad and mix until combined.
Serve on top of greens or toast with fresh cracked pepper and sesame seeds.
- Storage: Store chicken salad in an airtight container in the refrigerator for up to 5 days.
- Serving Suggestions: We like to each chicken salad on toast or in a lettuce wrap. Feel free to eat it alone or get creative!
Calories: 234kcal | Carbohydrates: 17g | Protein: 18g | Fat: 11g | Fiber: 3g | Sugar: 11g