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Curry Chicken Salad

Curry Chicken Salad


  • 1 cup plain Greek-style yogurt

  • Juice of 1 lemon

  • 2 tablespoons curry powder, such as Madras-style

  • Salt and ground black pepper

  • 1 pound deli-sliced chicken breast or 1 rotisserie chicken, meat removed from bones and chopped

  • 1/2 cup slivered almonds, toasted

  • 1 cup grapes, sliced in half

  • 1/2 cucumber, cut in half, then sliced into half moons

  • Romaine lettuce, for serving

  • Crackers or whole wheat pita bread, to serve alongside


In a medium size bowl, mix together the yogurt, lemon juice, curry powder and some salt and pepper, to taste. (If the dressing is thick, thin it out with a splash of water so it's the consistency of a vinaigrette.) Add the remaining ingredients to the bowl and toss well to coat. Serve the chicken salad over lettuce with crackers or pita bread alongside. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to