Goddess Curry Chicken Salad

So… is it more or less goddess-y if it’s served on an everything bagel?

More, I think.

Guys, I am normally not big into cold creamy salads but wow. This is my season to shine with these retro-ish salads. I think I sort of got on a kick when I revisited the egg salad (heyo, avocado egg salad!) after about a ten year boycott, and that has become my gateway into other cold creamy salads such as this lovely classic: Curry Chicken Salad.

What Sets This Curry Chicken Salad Apart

This is not your ordinary curry chicken salad – it’s a GODDESS CURRY CHICKEN SALAD. Which basically just means I feel like the summer goddess of health and wellness when I eat this. Especially on an everything bagel. So, yes, my definitely of health and wellness goes a little bit outside the box sometimes.

This really isn’t all that different from a regular curry chicken salad, except no fruit – none of this apples or grapes or blueberries business – and no mayo. As you have seen from my love of Wild Rice Burgers, I have a healthy love and respect for good old fashioned mayonnaise. But if we’re getting into the summer goddess zone? Goodbye, mayo. Greek yogurt feels like such a basic stand-in, but that’s because it works. It’s good. It is thick, creamy, and the added tang is a welcome addition to this salad, IMHO.

Real Chicken Talk: THIS CHICKEN, you guys. I will never make another kind of chicken for salad toss-ins. I cut it in half horizontally, so the pieces were super thin, and then I loaded them with garlic powder, onion powder, curry powder, salt, and pepper. Sautéed in a little olive oil, and MWAH. Best quick chicken ever. I even let it get a little extra browned on the outside because I play by my own rules.

Also invited to this party are:

Greek yogurt
olive oil
curry powder
pistachios
golden raisins
parsley, cilantro, basil, whatever the heck herbs you want. and this idea just came to me: MINT. please someone add some mint.

Curry Chicken Salad ingredients in a bowl with oil drizzle.

Hit that up with some salt and pepper, and a little more curry powder to taste, and zing! You’ve got goddess curry chicken salad magic on your hands.

Curry Chicken Salad ingredients in a bowl.

It’s practically a detox salad, except that dairy isn’t really detox, and chicken.. well, whatever. Close enough, right? It’s real food, clean eating, delicious summer love.

And you know if you give a summer goddess some curry chicken salad, she’s probably going to ask for an everything bagel. Just warning you.

Other Favorite Meal Prep Salads:

Check Out Our Video For How To Make Curry Chicken Salad:

Click here to see the step-by-step web story instructions for this recipe!

Common Questions About Curry Chicken Salad

How can I make this vegan?

We would recommend the following substitutions to make this curry chicken salad vegan:

Replace the chicken with chickpeas.
Replace the Greek yogurt with vegan mayonnaise and omit the oil.
Replace the honey with agave syrup.

How can I make this dairy-free?

Use mayonnaise and omit the oil in the recipe.

How long will this keep in the fridge.

This should last about 3-4 days in a sealed container in the fridge.

Goddess Curry Chicken Salad

4.9 from 50 reviews

Author: Lindsay
Total Time: 25 minutes
Yield: 4 servings 1x

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Description

This Curry Chicken Salad is super clean and SO delicious. Loaded with spiced chicken, golden raisins, pistachios, herbs, and Greek yogurt + olive oil as a stand-in for mayo.

Ingredients

Scale

1 lb. chicken breasts
curry powder, garlic powder, onion powder
3/4 cup Greek yogurt
2 tablespoons olive oil or water
2 tablespoons honey
a handful of golden raisins
a handful of pistachios
a handful of cilantro and/or parsley
salt and pepper to taste

Instructions

Video

Cook the chicken: Cut the chicken breasts in half horizontally so they are very thin. Sprinkle chicken with an even coating of curry powder, garlic powder, and onion powder. Season with salt and pepper. Sauté in a nonstick skillet over medium high heat until golden brown and cooked through. When cooled, chop the chicken into small pieces and chill in the fridge.
Assemble your Curry Chicken Salad: Once the chicken is cool enough, mix in a medium bowl with all remaining ingredients. Season to taste with more curry powder, onion powder, garlic powder, and (obvi) salt and pepper. Serve over greens, on a croissant, on toast, in a wrap, or my personal favorite: on an everything bagel.