Curried Chicken Salad Recipe

Susan Vega // Savor Your Saturday


September 19  

In the fall of 2018, my husband was working 1,000 miles away in Tennessee, while I stayed in Dallas with our five youngest children trying to get the house sold. I am not naturally tidy and organized . . . I was often up until well past midnight just trying to keep on top of homeschooling and to keep the house “show-ready.” Enter days of torrential rain, and I found I had to walk our dogs to keep them out of the muddy backyard. One day, when I was out walking Tex, our Great Dane, his leash snapped, and I fell to the ground, breaking my hand and wrist. Before I could start feeling even more overwhelmed, a whole crew of amazing women came to my aid, helping with housework, and bringing meals. Erica Salzman brought this delicious curried chicken salad, and it has become a staple in our house. 

  • 2 cups cooked chicken breast, cooled and torn into bite-sized pieces
  • 1/2 cup raisins
  • 1 cup grated carrots
  • 2-3 green onions, sliced
  • 1/4 cup Greek or European style whole milk yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon curry powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon turmeric
  • 1 teaspoon ginger
  • 1 teaspoon honey
  • 1 teaspoon lime or lemon juice
  • 1/2 cup roasted cashews or peanuts (optional)
  • pita or other bread

In a bowl, whisk together the yogurt and mayonnaise. Mix in all the spices, honey, and juice until well combined. Add the chicken, raisins, carrots, and green onions. Refrigerate until ready to use, and stir in nuts right before serving. Serve on your favorite fresh bread or croissants.


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