Curry Chicken Salad

5 from 1 reviews


  • 2 chicken breasts (about 1 1/2 pounds of chicken total)
  • 3 teaspoons curry powder, divided
  • 1/2 cup Greek yogurt
  • 1/2 cup mayonnaise
  • 1 tablespoon lime juice
  • 1/2 cup cilantro, roughly chopped
  • 1/2 cup slivered almonds, roughly chopped
  • 1/4 cup green onions, chopped
  • 1/4 cup cucumber, peeled, seeds removed, roughly chopped


  1. Preheat your oven to 425 degrees
  2. Season your chicken breasts liberally with salt and pepper, and rub 1/2 teaspoon of curry powder on each side of each chicken breast (2 teaspoons total for both breasts)
  3. Heat an oven safe skillet (a cast iron is perfect for this) over medium high heat with some olive oil. When hot, add your chicken breasts
  4. Sear for 3 minutes on each side, and then place in your preheated oven for 8 minutes
  5. Remove from the oven and let rest until the chicken has come to room temperature (we don’t want hot chicken salad!). When it’s room temperature, dice into small, bite sized cubes and place in a medium bowl
  6. To your diced chicken, add the rest of your ingredients (including the remaining teaspoon of curry powder!) and stir to combine. Season to taste with salt and pepper


The oven cook time for the chicken may vary based on the size of your breasts. With two breasts that, together, weigh about 1.5 pounds, this cook time is perfect. If your chicken breasts are significantly larger, you may need to add a few more minutes in the oven. They will continue to cook a bit when you remove them from the oven and let them rest.

Total recipe time does not account for the time it will take the chicken to cool to room temperature