Healthy Curry Chicken Salad with Greek Yogurt is my absolute go-to when I crave something light, flavorful, and energizing. Every bite is creamy and bright, with juicy pops of apple, hints of fresh cilantro, and the gentle warmth of curry powder. Plus, it’s protein-packed and perfectly balanced—so delicious, you’ll forget it’s good for you!
Why You’ll Love This Recipe
- Lightened-Up Classic: Greek yogurt swaps in for mayo, making every serving light, tangy, and creamy without sacrificing flavor or richness.
- Bold, Balanced Flavors: Sweet apples and raisins play against curry’s deep spices, while fresh cilantro and lime keep things zesty and refreshing.
- Meal Prep Friendly: It comes together in just minutes and keeps beautifully, making it perfect for packed lunches or quick snacks all week long.
- Protein-Packed & Satisfying: With real chicken and protein-rich Greek yogurt, this salad is as satisfying as it is nourishing.
Ingredients You’ll Need
The beauty of Healthy Curry Chicken Salad with Greek Yogurt is in its simplicity—every ingredient brings something special, from crunchy veggies to juicy fruit and that irresistible creamy curry base. Here’s what you need (and why you’ll love it):
- 4 cups fully cooked shredded chicken: The hearty, lean base that soaks up all those spices—use rotisserie for ease or poach your own for extra freshness.
- 1 cup diced celery: Ultra-crunchy and refreshing, celery balances the creaminess and keeps every bite lively.
- 1 cup diced apple (about 1 large, unpeeled): Sweet, tart, and juicy, apples add brightness and color—you keep the peel for max nutrition and texture.
- ⅓ cup chopped cilantro: A burst of green and an herby lift that pairs perfectly with curry.
- ¼ cup chopped green onion: Adds a crisp, gentle bite and a little zip.
- ¼ cup raisins: Tiny pops of sweetness to balance out all the savory notes. Don’t skip these—they’re magic!
- 1½ cups plain nonfat Greek yogurt: The creamy, protein-rich base that stands in for mayo and lets those curry spices shine.
- 1 tsp lime juice: Adds brightness and keeps the salad tasting fresh and lively.
- 1½ tsp curry powder: The star! Fragrant, a bit earthy, and warming without being spicy.
- 1 tsp salt: Essential for tying everything together and bringing out flavor.
- ½ tsp black pepper: For a little kick and warmth with every bite.
Variations
One of the biggest joys of Healthy Curry Chicken Salad with Greek Yogurt is how endlessly you can riff on it. Whether you’re catering to dietary preferences or using up what’s in your fridge, the possibilities are deliciously endless!
- Go Nutty: Swap the raisins for dried cranberries, apricots, or even toss in a handful of chopped cashews or almonds for savory crunch.
- Make It Dairy-Free: Use a thick plant-based yogurt in place of Greek yogurt—coconut yogurt works especially well with curry flavors.
- Spice It Up: If you want more heat, add a pinch of cayenne pepper or some diced jalapeño to the base.
- Greens Galore: Stir in a handful of baby spinach, kale, or arugula for extra nutrition and color.
- Fresh Fruit Twist: Try mango or pineapple instead of apple for a tropical, juicy spin.
How to Make Healthy Curry Chicken Salad with Greek Yogurt
Step 1: Make the Curry Yogurt Dressing
Grab your biggest mixing bowl—you’ll want plenty of room for tossing! Add the plain Greek yogurt, a splash of lime juice, curry powder, salt, and black pepper all together. Whisk everything until smooth and the curry powder is totally blended in. This step ensures big, bold flavor in every forkful.
Step 2: Fold in Chicken and Fresh Ingredients
To the same bowl, add your cooked shredded chicken, crunchy celery, juicy diced apple, bright cilantro, green onions, and sweet raisins. Gently toss until everything is coated in that beautiful golden dressing. Every spoonful of this Healthy Curry Chicken Salad with Greek Yogurt gets a little bit of each texture and flavor.
Step 3: Adjust Seasoning and Serve
Taste for seasoning—sometimes the apples or yogurt can mellow things more than expected. If you want it punchier, add another sprinkle of curry powder or a pinch more salt. Serve immediately or chill for even bolder flavor as everything melds together.
Pro Tips for Making Healthy Curry Chicken Salad with Greek Yogurt
- Chicken Choices Matter: Rotisserie chicken is a massive time-saver, but poaching your own keeps things tender and lets you control the seasoning.
- Shred, Don’t Chop: Shredding the chicken instead of chopping gives a fluffier texture and soaks up more of that creamy dressing in every bite.
- Chill for Maximum Flavor: If you have time, let the salad sit in the fridge for 30 minutes so the curry and lime can really permeate the chicken and apples.
- Customize Consistency: Prefer it extra creamy? Stir in an extra spoonful or two of Greek yogurt just before serving; for drier salad (perfect for sandwiches), use a bit less.
How to Serve Healthy Curry Chicken Salad with Greek Yogurt
Garnishes
A sprinkle of extra cilantro, a few thin-sliced green onions, or even some toasted slivered almonds on top add loads of color and crunch. For a pretty pop, a quick extra squeeze of lime juice right before serving makes everything shine.
Side Dishes
Keep things vibrant and fresh—serve it with whole grain pita, crisp lettuce cups, or a side of multi-grain crackers. A simple green salad or a summery fruit salad makes a perfect, colorful partner to your Healthy Curry Chicken Salad with Greek Yogurt.
Creative Ways to Present
Scoop it into halved avocados or use endive leaves as little edible boats for bite-sized appetizers. Stuff a wrap for a lunch on the go, or serve it open-faced on toasted sourdough for a modern, café-style twist. It looks stunning on a big platter with rainbow veggie sticks for parties!
Make Ahead and Storage
Storing Leftovers
Store leftover Healthy Curry Chicken Salad with Greek Yogurt in an airtight container in the fridge for up to four days. The flavors actually intensify as it sits, but just give it a quick stir before serving in case any separation occurs.
Freezing
Because Greek yogurt can separate and become watery after freezing, I recommend only freezing the chicken mixture without the dressing. Add the yogurt, curry, and veggies fresh when ready to enjoy for the best results.
Reheating
Healthy Curry Chicken Salad with Greek Yogurt is meant to be eaten cold or at room temperature for ideal texture and refreshing contrast. No reheating is necessary—just serve straight from the fridge (or let it sit out for 10 minutes for best flavor).
FAQs
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Can I make Healthy Curry Chicken Salad with Greek Yogurt ahead of time?
Absolutely! In fact, making it a few hours ahead (or even overnight) lets all the flavors meld together and makes it even tastier. Just give it a gentle stir before serving.
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What kind of chicken works best for this salad?
I love using leftover poached or roasted chicken breast, but rotisserie chicken is a quick and tasty shortcut. Just be sure to shred it for that classic texture!
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Is there a way to make this salad spicier?
Totally! You can add a pinch of cayenne, a spoonful of hot curry powder, or even a little chopped fresh chili to the yogurt base for extra heat.
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Can I use regular yogurt instead of Greek yogurt?
You can, but the salad will be looser and less rich. Greek yogurt is thicker, creamier, and higher in protein, which is why it works so well with the bold flavors of this salad.
Final Thoughts
I hope you love making and sharing Healthy Curry Chicken Salad with Greek Yogurt as much as I do. It’s the kind of recipe that feels like sunshine on a plate: vibrant, flavorful, and so easy to make your own. Give it a try soon—you will not be disappointed!
Print
Healthy Curry Chicken Salad with Greek Yogurt Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 10 (1/2 cup) servings
- Category: No-Cook
- Method: No-Cook
Description
This Healthy Curry Chicken Salad with Greek Yogurt is a flavorful and protein-packed salad that’s perfect for a light meal or sandwich filling.
Ingredients
For the Salad:
- 4 cups fully cooked shredded chicken
- 1 cup diced celery (about 3 celery ribs)
- 1 cup diced apple (about 1 large apple, unpeeled)
- 1/3 cup chopped cilantro
- 1/4 cup chopped green onion
- 1/4 cup raisins
For the Yogurt Base:
- 1 1/2 cups plain nonfat Greek yogurt
- 1 teaspoon lime juice
- 1 1/2 teaspoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare Yogurt Base: In a large bowl, mix together Greek yogurt, lime juice, curry powder, salt, and pepper.
- Combine Ingredients: Add shredded chicken, celery, apple, green onion, cilantro, and raisins to the bowl with the yogurt base. Stir well to combine.
- Adjust Seasoning: Taste the salad and adjust the seasoning by adding more curry powder or salt if needed.
Notes
- If starting with raw chicken, boil 2 lbs of skinless, boneless chicken breasts until cooked through. Shred or chop the chicken after cooling to yield 4 cups.
Nutrition
- Serving Size: 1/2 cup
- Calories: Approximately 150 calories
- Sugar: Approximately 5g
- Sodium: Approximately 300mg
- Fat: Approximately 2g
- Saturated Fat: Approximately 0.5g
- Unsaturated Fat: Approximately 1.5g
- Trans Fat: 0g
- Carbohydrates: Approximately 10g
- Fiber: Approximately 2g
- Protein: Approximately 20g
- Cholesterol: Approximately 60mg
