Curried Chicken Salad with Roasted Carrots Recipe

Name: Curried Chicken Salad with Roasted Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound carrots, peeled and cut into 1-inch pieces; 1/4 cup extra-virgin olive oil; Kosher salt; Pepper; 1/2 cup chopped walnuts; 2 cups plain whole-milk Greek yogurt; 2 tablespoons honey; 1 tablespoon ground cumin; 2 teaspoons curry powder; 1 teaspoon ground turmeric; 1/2 teaspoon ground cardamom; 4 cups shredded rotisserie chicken (1 pound); 1 cup chopped prunes; 1/2 cup chopped dried apricots; 1 small Granny Smith applehalved, cored and chopped

Servings: persons

3/4 pound carrots, peeled and cut into 1-inch pieces
1/4 cup extra-virgin olive oil
Kosher salt
Pepper
1/2 cup chopped walnuts
2 cups plain whole-milk Greek yogurt
2 tablespoons honey
1 tablespoon ground cumin
2 teaspoons curry powder
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
4 cups shredded rotisserie chicken (1 pound)
1 cup chopped prunes
1/2 cup chopped dried apricots
1 small Granny Smith applehalved, cored and chopped

1
Preheat the oven to 400.
2
On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and season with salt and pepper.
3
Roast for about 20 minutes, stirring occasionally, until the carrots are tender.
4
Let cool to room temperature.
5
While the carrots are roasting, spread the walnuts on a pie plate and toast for 3 to 5 minutes, until golden.
6
In a large bowl, mix the yogurt with the honey, cumin, curry powder, turmeric, cardamom and remaining 2 tablespoons of olive oil.
7
Fold in the shredded chicken, carrots, walnuts, prunes, apricots and apple and season with salt and pepper.

824

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 15 ingredients. The key ingredients include: 3/4 pound carrots, peeled and cut into 1-inch pieces, 1/4 cup extra-virgin olive oil, Kosher salt, Pepper, and more.

Yes, Curried Chicken Salad with Roasted Carrots 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.

Curried Chicken Salad with Roasted Carrots

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