Curry chicken salad

by Meri on March 9, 2012









I enjoy my lunch time…A LOT! It is the one time of day that I have all to myself and it’s become important for me to shut everything off- phones, internet, etc and just enjoy what I’m eating and take a real break. With that being said, I don’t get a ton of time to prepare lunch so it’s usually deconstructed sandwiches with some fruit or cherry tomatoes on the side. I love it when I get the opportunity to throw together something during the week that I can use for lunches throughout the remainder of the week and this was one of those weeks! My husband picked up a rotisserie chicken on Wednesday that we didn’t use so I pulled it apart and made one of my favorite lunch recipes, Curry chicken salad. The recipe is simple to make and very tasty. I like to change it up…sometimes I’ll eat it with a pita, maybe some crackers, or throw it on salad greens. It’s a quick recipe to pull together and makes a wonderful lunch.

Curry Chicken Salad

Prep time: 15 minutes        Yield: 6 servings


2 teaspoons curry powder

1/4 cup lowfat mayonnaise

1/4 cup plain lowfat Greek yogurt

2 teaspoons honey

1/2 teaspoon ginger

1 teaspoon orange juice

1/2 teaspoon orange zest

3 cups 1/2-inch pieces of cooked boneless, skinless chicken breasts

1 cup halved seedless red grapes

1/2 cup thinly sliced green onions

1/3 cup walnuts, toasted and coarsely chopped

Salt and pepper to taste


1. Add the curry powder, mayonnaise, yogurt, honey, ginger, orange juice and orange zest to a medium-sized mixing bowl. Whisk to blend.

2. Stir in the chicken, grapes, green onions and walnuts. Season with salt and pepper to taste.

Recipe from The Glycemic Index Diet for Dummies, 2010, Wiley

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