Leftover Chicken Curry Salad

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Leftover Chicken Curry Salad

Serves 4  | Prep Time: 25 minutes | Cook Time: 15-20 minutes if grilling your own

Level up your chicken salad. There’s no mayo in this. I love mayo, but this is a lighter version with yogurt. You can use coconut yogurt too, but make sure it’s strained.


  • 1 1/2 cups plain Greek yogurt
  • Zest and juice of 2 lemons
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Kosher salt to taste + freshly ground black pepper
  • 4 cups grilled chicken; diced 1/2 inch pieces or coarsely shredded from 2-3 chicken breasts or from one store bought rotisserie chicken
  • 1/2 cup toasted walnuts
  • 1/4 dried currants
  • 1 apple of any variety; peeled, cored and diced into 1/4-inch pieces
  • 3 celery stalk, diced into 1/4-inch pieces
  • 1 jalapeño charred on the grill (or raw) and minced
  • 1/4 cup of fresh chopped cilantro, basil and mint
  • To serve: some nice grilled bread

Chef Tips

Great served with some grilled bread drizzled with olive oil or mixed with fresh greens.


Step 1

In a large bow, whisk together the yogurt, lemon juice, turmeric, cumin, cinnamon, salt and pepper. Add the chicken and the rest of the ingredients. Season again with salt if needed.