Curry Chicken Salad | Cook for Your Life
Delicious Food from Leftovers- anti-cancer recipes- cook for your life

Curry Chicken Salad

Rated 5 out of 5
5 out of 5 stars (based on 11 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

This flavor-rich recipe isn’t just delicious, it’s low-fat thanks to the use of Greek yogurt instead of mayo. A perfect dish to have in the fridge this week for a weekday lunch.


  • 2 chicken breasts
  • 2 medium carrots, shredded (about ½ cup)
  • ¼ cup raisins, plumped in hot water then drained
  • ½ cup Greek yogurt
  • 1 tablespoon curry powder
  • ½ teaspoon paprika
  • 2 tablespoons cilantro, chopped (see Chef Tips)
  • Salt and pepper, to taste
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Nutrition Facts


221 cals


10 g

Saturated Fat

4 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

4 g


11 g


7 g


2 g


22 g


349 mg


  1. In a saucepan, bring 3 quarts of water to a boil.  Add chicken breasts, reduce heat to simmer and cook for about 15 minutes or until the chicken is fully cooked. Remove chicken from liquid and set aside to cool.
  2. Once the chicken is cool, use 2 forks to shred the chicken. Place into a large bowl. Add the raisins and shredded carrots to the bowl with the chicken.
  3. In a small bowl mix together the Greek yogurt, curry powder, paprika, cilantro. Season with salt and pepper to taste. Mix the yogurt sauce into the chicken. Refrigerate until ready to serve.

Chef Tips

If you have any leftovers of poached or roasted chicken, this salad is a great way to repurpose it.

Not everyone likes cilantro. If you are among them, try adding a mix of chopped mint and parsley.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society