Curry Chicken Salad

By very popular demand, here is my recipe for Curry Chicken Salad. It’s super easy to whip up and really does the trick when you need something to eat in a snap. For sandwiches, a salad (with super greens like I had here) and more… this is a great go-to recipe.

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Curry Chicken Salad
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  1. 2 chicken breasts
  2. 1 teaspoon whole peppercorns
  3. 1 teaspoon kosher salt
  4. 1 shallot, sliced
  5. water
  6. Greek yogurt
  7. ½ teaspoon curry powder
  8. salt and pepper to taste
  9. raw cashews, toasted
  1. Place chicken in a sauce pan and cover by one inch of water, add seasonings. Bring to a boil, lower heat to medium low and simmer for 5 minutes. Turn off heat and cover and let sit for 14 minutes. Remove from water and shred.
  2. Combine the shredded chicken with enough Greek yogurt to just coat the chicken — don’t add too much. Add the curry powder and salt and pepper to taste, and toss with cashews.
  3. Use as a sandwich or toss with kale and shredded Brussels sprouts for a great healthy salad.
Shaun Myrick

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