The Curry Chicken Salad is super fresh and delicious. Filled with spiced chicken and golden raisins, Pistachios, herbs, Greek yogurt, and olive oil as a substitute for mayonnaise.
Also… can it be more goddess-like when served on an all-bagel?
I’m thinking about it.
I’m usually not one for cold, creamy salads, but WOW. This is the time that I can show off these retro-inspired salads. After almost a decade of boycotting, I was on the edge of a flurry when I rediscovered egg salad (hey, avocado egg salad!). It is now my mainstay for cold, creamy, refreshing salads, such as this delicious Curry Chicken Salad.
What Sets This Curry Chicken Salad Apart
This isn’t just your average curry chicken salad. It’s a GODDESS CURRY CHICKEN SALAD. It means that I feel like a goddess of well-being and health when I consume this, particularly on a bagel with everything. Also, my definition of health and well-being is sometimes out of the norm.
It’s not different from your typical curry chicken salad, except for the absence of fruit – no part of the grapes, apples, blueberries biz and no mayonnaise. As you’ve seen through my passion for wild rice burgers, I deeply love and respect the excellent old-fashioned mayonnaise. However, if we’re in that summer-time goddess phase? Goodbye, mayo. Greek yogurt is a simple substitute, but it’s working. It’s good. It’s thick and creamy, and the flavor is an excellent ingredient to this salad,
The Real Chicken Talk This chicken, You guys. I’ll never cook another chicken recipe in salads for tossing-ins. I cut it horizontally, which meant that the pieces were thin. I loaded them with onion powder, garlic powder, curry powder, salt, and pepper. Sauteed in olive oil and MWAH. It’s the best quick chicken ever. I let it get more golden on the outside because I live by my rules.
Other guests at this party will be:
- Greek yogurt
- olive oil
- curry powder
- golden raisins
- Parsley or basil, whatever herbs you’d like. And this thought just occurred to me: mint. I would like to see someone add mint.
Mix it with spice and salt, and add some curry powder according to your taste and the zing! This is a goddess-spiced chicken curry on your plate.
It’s almost a detox food, but dairy isn’t as detox as chicken. Well, whatever. It’s close enough. It’s real food, clean eating, delicious summer love.
If you offer a goddess of summer some curry chicken salad, she’ll probably want an all-things bagel. I’m cautioning you.
It’s an excellent recipe for a curry chicken salad. Curry Chicken Salad is super fresh and so delicious. Filled with spiced chicken and golden raisins, Pistachios, herbs, and Greek yogurt with olive oil to substitute for mayonnaise.
- 1 lb. Chicken breasts
- Two tablespoons curry powder (more to taste)
- One tablespoon of garlic powder
- One tablespoon of onion powder
- 3/4 cup Greek yogurt
- Two tablespoons of olive oil or water
- Two tablespoons honey
- 1/4 cup golden raisins
- 1/4 cup pistachios
- 1/4 cup cilantro and parsley
- Salt as well as pepper to taste
1. The chicken is cooked: Cut the chicken breasts horizontally in half to be skinny. Sprinkle the chicken with garlic, curry powder, and onion powder. Season with salt and black pepper. In a nonstick pan, cook the chicken at medium-high heat, topped with drizzles of olive oil, till golden brown and cooked. After cooling, cut the chicken into smaller pieces and place it in the refrigerator.
2. Create Your Curry Chicken Salad: Once the chicken is cool enough to handle, mix it in a large bowl with all the other ingredients. Sprinkle with additional Curry powder, onion powder, garlic powder, and (obviously) salt and black pepper. Serve with greens, on toast, in a croissant or a wrap, or my personal favorite for breakfast: on a bagel that is everything.