[[ recipeID=recipe-8kfwoxdrl, title=Curry Chicken Salad ]]

Curry Chicken Salad

Servings: 4

Keywords: chicken, curry

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins




  • 5 cups cooked chicken cut in 1/2 inch cubes
  • ½ cup celery - chopped
  • ½ cup shallot – chopped
  • 1 cup red grapes – cut in half
  • 1 cup apple, cut in 1/4 inch by 1/2 inch pieces
  • ⅓ cup golden raisons
  • ½ teaspoon curry powder
  • ¾ cup pecans – chopped
  • 2 tablespoons light mayonnaise
  • 3 tablespoons fat-free Greek yogurt
  • 1 ½ tablespoons Flax seeds


  1. Mix the mayonnaise, Greek yogurt and curry powder – set aside. In a large bowl mix chicken, celery, shallot, grapes, apple, raisons, pecans, and flax seeds. Add the yogurt mixture and toss to coat. Use salt and pepper to taste. Click for larger image

Nutrition Facts

Serving Size: 4

Serving Per Recipe: 4

Amount Per Serving
Calories 551
% Daily Value*
Total Fat 22.5g 34%
Saturated Fat 2.8g 14%
Trans Fat 0.2g
Sodium 179mg 7%
Total Carbohydrate 28g 9%
Dietary Fiber 4.3g 17%
Sugars 19g
Protein 60g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


I usually get a whole rotisserie chicken, let it cool in the refrigerator and then remove the meat for this salad. One can also use skinless, boneless chicken breast. This salad will last about 3-4 days in the refrigerator and is usually best the day after it was made – allowing the flavors to congeal.