Ingredients
Dressing
- ¼ cup mayonnaise
- ¼ cup plain yogurt (Greek or regular)
- 1 tsp lemon juice (fresh preferred, but bottled works too)
- ½ tsp honey
- 1 tsp curry powder (adjust to taste)
- ¼ tsp salt
- Freshly cracked black pepper, to taste
Ingredient Tips:
- Yogurt and mayonnaise together strike a great balance between creamy and tangy. You can use all yogurt for a lighter version or all mayo if you prefer richer flavor.
- Curry powder comes in different blends. A mild variety is perfect for beginners, while more adventurous cooks might try Madras or Jamaican curry blends.
- Lemon juice adds acidity and brightness. If you don’t have lemon, try apple cider vinegar.
Salad
- 2.5 cups chopped cooked chicken (about 2 breasts or 1.5 lbs raw)
- Pinch of salt and pepper for seasoning chicken
- 2 stalks celery, finely diced
- 3 green onions, sliced
- ½ cup sliced almonds
- ½ cup raisins
Preparation Tips:
- Chicken can be grilled, pan-cooked, or even leftover rotisserie-style. Boneless, skinless chicken breasts are ideal, but thighs work just as well for a juicier texture.
- Celery and green onion add crunch and brightness. If you don’t have green onions, finely chopped red onions or shallots can substitute.
- Raisins can be swapped with dried cranberries or chopped dates if desired.
- Sliced almonds bring nutty crunch, but sunflower seeds or chopped walnuts also work.
Instructions
Step 1: Make the Dressing
In a small mixing bowl, whisk together the mayonnaise, yogurt, lemon juice, honey, curry powder, salt, and black pepper until smooth and well combined. Taste the dressing and adjust seasoning as needed. If it feels too tangy, add a little more honey. If it lacks punch, increase the curry powder slightly.
Step 2: Cook and Cool the Chicken
If you’re starting with raw chicken, season both sides of the breasts with salt and pepper. Cook in a skillet over medium heat with a drizzle of oil, or on a countertop grill until the internal temperature reaches 165°F (75°C). This typically takes 5–7 minutes per side, depending on thickness. Let the chicken rest and cool for 10 minutes before chopping it into small, bite-sized cubes.
Beginner Note: If you’re unsure whether the chicken is fully cooked, slice it at the thickest part. The meat should be opaque and white throughout with no pink.
Step 3: Prep the Veggies
While the chicken cools, finely dice the celery and slice the green onions. This is also a good time to measure out the almonds and raisins.
Step 4: Combine the Salad
In a large mixing bowl, combine the chopped chicken, celery, green onions, sliced almonds, and raisins. Mix everything until evenly distributed.
Step 5: Add the Dressing
Pour the dressing over the salad ingredients. Use a large spoon or spatula to fold everything together until the chicken and mix-ins are thoroughly coated. Taste again and adjust salt or curry powder if needed.
Notes
Don’t Overcook the Chicken:
This is one of the most common kitchen missteps. To avoid dry chicken, cook just until the juices run clear or a thermometer hits 165°F. Letting the chicken rest before cutting helps lock in moisture.
Make Ahead Friendly:
This salad stores well in the fridge for up to four days, making it great for meal prep. The flavors deepen overnight, making day two even more delicious.
Use Pre-Cooked Chicken:
Short on time? Rotisserie chicken or leftover grilled chicken works perfectly. Just remove the skin and chop into small pieces.
No Almonds on Hand?
Try cashews, pecans, or sunflower seeds. You want something with crunch to contrast the softness of the chicken and raisins.
Sensitive to Spice?
Start with half a teaspoon of curry powder and build from there. Some curry blends are spicier than others, so taste as you go.
Cut Evenly:
Uniform chopping ensures each bite has a balanced texture. Keep your celery, chicken, and onions in similar-sized pieces.
Vegetarian Option:
You can swap chicken with cooked chickpeas or cubed tofu. Just be sure to season and cook them properly for flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes