Chicken Curry Salad Recipe

Name: Chicken Curry Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 3/4 cup ranch dressing; 1 tablespoon lime juice; 1 teaspoon curry powder; 1 garlic clove, pressed; Salad; 1 large granny smith apple, sliced in small pieces; 1 medium carrot, peeled & julienned; 10 ounces baby spinach leaves; 1 small red bell pepper, diced; 1/2 small red onion, sliced into thin wedges; 1/2 cup dried sweetened cranberries; Chicken Mixture; 1 lb boneless skinless chicken breast, flattened and cut into 1/2-inch cubes; 2 tablespoons snipped fresh cilantro; 1/4 cup toasted sliced almonds, coarsely chopped

Servings: persons

Dressing
3/4 cup ranch dressing
1 tablespoon lime juice
1 teaspoon curry powder
1 garlic clove, pressed
Salad
1 large granny smith apple, sliced in small pieces
1 medium carrot, peeled & julienned
10 ounces baby spinach leaves
1 small red bell pepper, diced
1/2 small red onion, sliced into thin wedges
1/2 cup dried sweetened cranberries
Chicken Mixture
1 lb boneless skinless chicken breast, flattened and cut into 1/2-inch cubes
2 tablespoons snipped fresh cilantro
1/4 cup toasted sliced almonds, coarsely chopped

1
For dressing: Combine dressing ingredients, whisk until blended, set aside.
2
For Salad: Combine all ingredients in bowl, set aside.
3
For Chicken Mixture: Heat skillet over medium-high heat, spray with non-stick cooking spray. Add chicken to skillet in a single layer, cook without stirring for 2 minutes or until chicken starts to brown. Stir-fry 2-3 minutes or until chicken is no longer pink, remove from heat. Add cilantro and 1/4 cup of the dressing, toss to coat.
4
To serve, toss salad with remaining dressing, top with chicken mixture and almonds and serve immediately. (Chicken mixture may also be served over rice instead of as a salad.).

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Dressing, 3/4 cup ranch dressing, 1 tablespoon lime juice, 1 teaspoon curry powder, and more.

Yes, Chicken Curry Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Curry Salad

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