Ingredients
Dressing
- ⅓ cup plain Greek yogurt
- ¼ cup light mayo or more Greek yogurt (mayo adds richness)
- 1 teaspoon Dijon mustard
- 1½ teaspoons curry powder
- 2 teaspoons lemon juice
- 1 teaspoon honey (optional, balances hotter curry powders)
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Salad
- 1 cup grated carrots (about 2 large carrots)
- 1 cup finely diced celery (about 3 large ribs)
- 4 green onions, thinly sliced or ¼ cup minced chives
- 3 cups cooked shredded chicken
Instructions
- Prepare the dressing: In a large bowl, combine the plain Greek yogurt, light mayo, Dijon mustard, curry powder, lemon juice, honey, kosher salt, and ground black pepper. Whisk together until smooth and well blended to create the flavorful curry dressing.
- Add the vegetables and chicken: Stir in the grated carrots, finely diced celery, thinly sliced green onions, and cooked shredded chicken into the bowl with the dressing. Mix thoroughly to coat all ingredients evenly with the curry mixture.
- Adjust seasoning: Taste the salad and add more salt and pepper as needed to ensure a balanced flavor that suits your preference.
- Serve or store: Enjoy the curry chicken salad immediately by scooping it with chips or using it as a filling for pitas, wraps, or sandwiches. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- The honey is optional but helps balance the spice of hotter curry powders for a milder taste.
- Using light mayo adds a hint of richness, but you can substitute with more Greek yogurt for a healthier alternative.
- For best texture, shred cooked chicken finely and mix well for even coating.
- Store leftovers in an airtight container and consume within 4 days to maintain freshness.
- Serves great as a quick lunch or snack and pairs well with crunchy bread or fresh veggies.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
