When warmer weather arrives, I love making all the salads - green salad, pasta salad, potato salad, and chicken salad. This Crunchy Curry Chicken Salad is full of texture and amazing flavor, perfect for meal prep and lazy nights on the patio.
5-6cups shredded chicken breast- or four chicken breasts, butterflied
curry powder- to taste for baking (I used plenty, and massaged it into the chicken.)
kosher salt and freshly ground black pepper- to taste
1 1/2cupscelery- diced
1/2cupgreen onion- diced
1 1/2cupsred grapes- sliced in half
1cuppecans- chopped and toasted
For the dressing:
3/4cuplighter mayonnaise- I use one with olive oil
3/4cupplain Greek yogurt- full fat
1largelemon- freshly squeezed
kosher salt and freshly ground black pepper
For the salad:
Preheat oven to 275 degrees. Line a baking sheet with parchment paper.
Butterfly chicken breasts. Season with curry powder, kosher salt, and freshly ground black pepper. Place on baking sheet and drizzle with olive oil.
Bake chicken until instant read thermometer reads 165 degrees, approximately one hour. Remove to cool.
Shred chicken. I like to use my standing mixer for this, and I use my paddle attachment. Place shredded chicken in large mixing bowl.
Add the remaining ingredients - the celery, green onion, grapes, and pecans.
Prepare the dressing:
In a medium bowl, mix together the mayonnaise, greek yogurt, lemon juice, curry powder, salt and pepper. Pour over the salad and mix well.
Refrigerate at least two hours before serving for best results. The flavors will absorb into the chicken breasts.
Other alternatives for the chicken: Instead of baking the chicken, you could grill it, poach it, or take a short-cut with a rotisserie chicken. I tend to prefer cooking my own, because adding the curry powder to raw chicken will enhance the flavors.