Curry Chicken Salad

An update on an old classic, enjoy this flavorful chicken salad over greens, on a wrap or as is!

Makes: 4-6 Servings

Total time:


  • 2 cups chicken, cooked and shredded
  • 3/4 cup chickpeas, canned, low sodium-drained and rinsed
  • 1/2 cup plain yogurt
  • 1 Tablespoon Mayonnaise
  • 1/2 cup celery, chopped
  • 1/2 cup golden raisins
  • 1/3 cup pecans, roughly chopped
  • 1-2 shallots, minced
  • 2 teaspoons honey
  • 1 Tablespoon fresh Parsley or cilantro, copped
  • 1 Tablespoon curry powder
  • Juice of 1/2 lime
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • dash of salt, if needed

  1. Prepare your ingredients: shred the chicken, rinse the chickpeas, chop the celery, parsley and pecans, mince the shallots, and measure the remaining ingredients.
  2. Assemble: in a large bowl, combine all the ingredients and mix thoroughly. Enjoy on a bed of greens, in a wrap, on a sandwich, or as is!

  1. If you do not have already cooked chicken, see below:
    1. Start with 1/2 pound of raw skinless chicken breast. Place breast in large pot and cover with water or broth.
    2. Bring water to a boil over medium-high heat, once boiling reduce to medium and cover.
    3. Allow chicken to cook for 20-30 minutes. Chicken is done when internal temperature reaches 165o F. (or when chicken is no longer pink when cut open).
    4. Remove chicken from water, and transfer to a cutting board. Using two forks, shred chicken and add to the recipe above!
  2. If you want more spice, add an extra teaspoon of curry powder, totaling 1 tablespoon.
  3. You can swap yogurt with mayonnaise, however the yogurt gives a cleaner more refreshing taste.
  4. You can always add more yogurt if salad is too dry for your liking.

Allergen Warning: Recipe contains dairy and nuts.

Other recipes you may like: