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Cashew-Curry Chicken Salad Recipe

Cashew-Curry Chicken Salad Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings


  • 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


  • 1. In a large bowl, combine chicken, celery, carrots, raisins and cashews.
  • 2. 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, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fruit.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.