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Curry Chicken Salad

Curry chicken salad with raisins is a fun variation of the classic lunch option. The curry flavors combined with the sweet pops of raisins take this simple lunch to an elevated level. Serve as a salad or on whole grain bread for a quick sandwich!
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Course: Lunch
Prep Time: 15 minutes
Servings: 4
Calories: 400kcal

Ingredients

  • 2/3 cup reduced fat mayo
  • 2 tsp. Dijon mustard
  • 1 Tbsp. lemon juice
  • 2 tsp. curry powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 4 cups cooked chicken shredded
  • 1/2 cup celery minced
  • 3 Tbsp. red onion minced
  • 1/2 cup raisins
  • 2 Tbsp. fresh dill minced

Instructions

  • In a large bowl, make the curry sauce: add mayo, Dijon mustard, lemon juice, curry powder, salt and pepper. Mix well.
  • To the bowl, add shredded chicken, celery, red onion, raisins and chopped fresh dill. Stir to combine and adjust to taste, adding salt and pepper or curry powder as desired. Store in fridge until ready to eat.
  • Enjoy over a bed of green salad or as a sandwich on whole grain bread!

Notes

  • You can omit the curry powder for more of a traditional chicken salad.
  • You can sub sliced purple grapes for the raisins.
  • Canned tuna works well here, too!
  • Store leftovers in the fridge, best if eaten in 1-2 days.

Nutrition

Calories: 400kcalCarbohydrates: 22gProtein: 37gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 111mgSodium: 701mgPotassium: 635mgFiber: 3gSugar: 2gVitamin A: 739IUVitamin C: 10mgCalcium: 62mgIron: 4mg
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Nutrition Facts
Curry Chicken Salad
Amount per Serving
Calories
400
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
6
g
Cholesterol
 
111
mg
37
%
Sodium
 
701
mg
30
%
Potassium
 
635
mg
18
%
Carbohydrates
 
22
g
7
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
37
g
74
%
Vitamin A
 
739
IU
15
%
Vitamin C
 
10
mg
12
%
Calcium
 
62
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.