Curry Chicken Salad

You see, I've had this Hot Curry Powder on my spice rack and thought I needed a certain recipe for this taste. So during precious naps, I experiment with some easy stuff and then get crazy and make up stuff as I go with some support from other recipes.
But what makes this powder so special are all of its ingredients. It has tumeric, cayenne pepper, coriander, ginger, cumin, fenugreek, white pepper, cinnamon, fennel, nutmeg, cardamom, cloves and Tellicherry black pepper. Wow right?! If  you don't have it, I recommend buying it. It can also be great for rub for some grilled steaks, a spicier dip, a tasty salad dressing or added to your savory pastas. It's perfected in this one guys. Really good. Enjoy!


  • 3 tablespoons olive oil 
  • 1/2 cup low-fat Greek yogurt
  • 2 tablespoons lemon juice (from half large lemon)
  • 1 tablespoon honey
  • 1 1/2 teaspoons curry powder
  • Salt and pepper
  • 3 cups (about 8 oz.) shredded skinless rotisserie chicken meat or breasts
  • medium Granny Smith apple, cored, diced
  • mango, peeled, pitted, diced
  • rib celery, diced 
  • 3 tablespoons finely chopped red onion 

  • Preparation
  • 1. In a small bowl, whisk together yogurt, olive oil, lemon juice, honey, curry powder and 1/2 tsp. salt. Cover and chill until ready to use.
  • 2. In a large bowl, toss chicken, apple, mango, celery and onion until well mixed. Add reserved yogurt dressing and toss well. Season with salt and pepper. Serve right away with whole-grain crackers or on top of salad greens. Alternatively, cover and chill to take for lunch.

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