Curry-lime chicken salad

Total Time:   18 min   Prep: 18 min  Serves: 6
Difficulty: Easy

Instead of relying on a traditional mayonnaise-based dressing, here Greek yogurt stands in and teams up with curry powder, cilantro, scallions, and lime zest to make an Asian-inspired chicken salad. It’s a cinch to throw together thanks to cooked chopped chicken. Feel free to toss in any leftover chicken that needs to be used up or you can grab a rotisserie chicken from the deli if you’d like. Serve with pita chips, raw veggies or over a bed of mixed greens. The apple adds both sweetness and crunch. When in season, swap a ripe but firm chopped mango for the apple if desired.


Cooked skinless boneless chicken breast(s)

2 cup(s), chopped, cubed


Fresh apple(s)

1 small, Fuji-variety, diced


Uncooked celery

½ cup(s), thinly sliced


Uncooked shallot(s)

¼ cup(s), minced


Plain fat free Greek yogurt

⅓ cup(s)



2 Tbsp, minced, fresh


Curry powder

1 tsp

Fresh lime juice

½ tsp


Lime zest

½ tsp, finely grated


Kosher salt

¾ tsp


Uncooked scallion(s)

1 Tbsp, chopped (optional)


1. Combine chicken, apple, celery and shallot in a large bowl.

2. In another bowl, whisk together yogurt, cilantro, curry powder, lime juice, lime zest and salt; pour over chicken salad and toss lightly to coat. Garnish with optional chopped scallions.

3. Serving size: 1/2 c