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Cool Curried Chicken Salad Recipe

Cool Curried Chicken Salad Recipe

"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. YIELD: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


  • 1. 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. Yield: 4 servings.

Nutritional 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.

Reviews for Cool Curried Chicken Salad

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dfausnacht User ID: 1896828 172085
Reviewed Oct. 5, 2012

"A great combination of flavors!"

Dlaw User ID: 1508830 176627
Reviewed 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 User ID: 5116563 128968
Reviewed May. 10, 2010

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

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