Ingredients
- 1 1/2 lb boneless skinless chicken breasts
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 2 tbsp curry powder
- 1 tbsp honey
- 1 tbsp lemon juice
- 1/2 tsp salt
- 2 celery stalks, finely diced
- 1/2 cup roasted cashews, chopped
- 1/3 cup golden raisins
- 1/4 cup chopped cilantro or green onions
Instructions
- Poach the chicken. Simmer the chicken in salted water 12–15 minutes until cooked through (165°F). Cool slightly, then dice or shred.
- Bloom the curry. Toast the curry powder in a dry skillet 30 seconds until fragrant — this wakes up the flavor dramatically.
- Mix the dressing. Whisk the yogurt, mayo, toasted curry, honey, lemon juice, and salt until smooth and golden.
- Combine. Fold the chicken, celery, cashews, raisins, and cilantro through the dressing. Chill at least 30 minutes.
- Jar it. Layer over greens in mason jars, or portion into containers. Keeps 4 days refrigerated.
💡 Curry salad smarts
Toasting the curry powder is the single biggest flavor upgrade — raw curry powder tastes flat by comparison. Shredding the chicken (instead of dicing) lets it drink up more dressing. Add the cashews just before serving if you want maximum crunch in day-4 jars.
Common questions
How long does it keep?
Up to 4 days refrigerated in airtight containers or jars. It actually tastes better on day 2.
Can I make it dairy-free?
Yes — use all mayo or a dairy-free yogurt. The curry and honey carry the flavor either way.
What curry powder should I use?
A mild yellow curry powder is the classic choice. Madras curry gives a bolder, spicier kick.
How should I serve it?
In lettuce cups, on croissants, stuffed in pitas, or over greens — it’s endlessly versatile.
Save for later
Love this recipe?
Save it to your "Healthy Lunch Ideas" board so a protein-packed meal-prep lunch is always ready.
📌 Pin it for later