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Cashew-Curry Chicken Salad

 Cashew-Curry Chicken Salad
My husband and I fell hard for the curried chicken salad from our grocery store deli, and I knew I could find a way to make something similar. This version has become one of our favorites to take on trips to the beach. —Janine Cooper-Moren, Portland, Oregon
6 ServingsPrep/Total Time: 20 min.


  • 3 cups cubed cooked chicken breast
  • 4 celery ribs, chopped
  • 2 medium carrots, chopped
  • 2/3 cup golden raisins
  • 1/2 cup chopped cashews
  • 2/3 cup honey Greek yogurt
  • 4 teaspoons lemon juice
  • 4 teaspoons honey
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground ginger


  • In a large bowl, combine chicken, celery, carrots, raisins and
  • cashews.
  • In a small bowl, mix yogurt, lemon juice, honey and spices. Pour over
  • chicken mixture; toss to coat. Yield: 6 servings.
Nutritional Facts: 1 cup (calculated without lettuce leaves) equals 287 calories, 10 g fat (3 g saturated fat), 60 mg cholesterol, 267 mg sodium, 27 g carbohydrate, 2 g fiber,

2 of 2

Cashew-Curry Chicken Salad (continued)

Nutritional Facts: 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.