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–+ servings
Chicken salad on toasted sesame buns with lettuce.
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5 from 5 votes

Curried Chicken Salad

Made from scratch curried chicken salad with crunchy veggies, cranberries and pecans. The ultimate protein packed lunch. 
Prep Time15 minutes
Cook Time18 minutes
Course: lunch, Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Bailey Rhatigan

Equipment

  • frying pan or cast iron

Ingredients

Chicken Breasts

  • 1 lb chicken breasts 3 cups cooked and shredded
  • ½ tsp yellow curry powder
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tbsp olive oil

Curried Chicken Salad

  • ⅓ cup carrots, finely chopped about 1 large carrot
  • ½ cup celery, finely chopped about 2 stalks
  • ¼ cup pecans, chopped
  • ¼ cup dried cranberries
  • ½-1 tsp yellow curry powder *see notes
  • ¼ tsp salt
  • ½ cup mayo *see notes
  • 2 tbsp cilantro, finely chopped *optional

Instructions

  • In a small bowl mix chicken seasonings together. Rub chicken breasts with the seasonings. Heat up a large frying pan. Add olive oil to the pan. Once the pan is hot, reduce heat to medium and add chicken breasts. Let them sit on medium heat for about 7-10 minutes on each side or until they are 165º inside and cooked through.
  • Let the chicken rest for a few minutes. Prepare the veggies. Chop the carrots, celery, cilantro and pecans into small, bite sized pieces.
  • Once the chicken has cooled and rested, start to shred it. Use two forks or add to a stand mixer and mix on low until chicken breasts are shredded.
  • Add the chicken, cranberries, pecans, celery, carrots, curry, salt, pepper, mayo. Mix everything up well, add in cilantro if using. Pile the curried chicken salad on toasted bread with lettuce and enjoy.

Notes

*this is in addition to the curry used on the chicken breasts. Start with 1/2 tsp and add more to taste. I prefer 1 tsp. 
*Use more as needed, depending on the dryness of the chicken you may need more. use reduced fat mayo or plain greek yogurt for a healthier option. 
*store leftovers in an airtight container for up to 5 days. 

Nutrition

Serving: 0.75cup | Calories: 427kcal | Carbohydrates: 10g | Protein: 25g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 764mg | Potassium: 538mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1900IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg