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Cool Curried Chicken Salad

"Curry and mustard complement the sweet fruit and crunchy nuts in this guilt-free salad. I like on a bed of greens or whole wheat toast, or scooped up with apple slices. Instead of chicken breast, try store-bought rotisserie chicken." —Joanna Perdomo, Miami, Florida
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 3 cups cubed cooked chicken breast
  • 1 medium apple, finely chopped
  • 1/4 cup slivered almonds, toasted
  • 2 tablespoons golden raisins
  • 2 tablespoons dried cranberries
  • 1/2 cup fat-free plain Greek yogurt
  • 1/4 cup apricot preserves
  • 2 tablespoons curry powder
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • Lettuce leaves


  • In a small bowl, combine the first five ingredients. In a small bowl, whisk the yogurt, preserves, curry, mustard, salt and pepper; pour over chicken mixture and toss to coat. Serve on lettuce leaves.
Nutrition Facts
1 cup: 323 calories, 7g fat (1g saturated fat), 81mg cholesterol, 477mg sodium, 30g carbohydrate (18g sugars, 3g fiber), 36g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit, 1/2 fat.

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Average Rating:
  • PrplMonky5
    May 17, 2020

    Made this using rotisserie chicken as she suggested in her summary. I thought the flavors were good, but there was so much powdered curry, it made the "dressing" grainy and powder-y. It wasn't a good texture. I suppose next time I'll try cutting back on it, but not sure if it will taste as good.

  • dfausnacht
    Oct 5, 2012

    A great combination of flavors!

  • Dlaw
    Aug 1, 2010

    Too much curry. Tasted like I was eating chili or cumin in my chicken salad. I thought it was WAY Too much curry and wondered if perhaps they made a printing error!

  • DRitchie747
    May 10, 2010

    Delicious! Even better the next day after it sits so the flavors can meld.