Description
This Chicken Curry Salad offers a vibrant and creamy plant-based twist on a classic favorite. Combining aromatic curry spices, fresh vegetables, and a smooth, tangy dressing with smoked turkey bacon for crunch, it makes a quick, nutritious, and satisfying meal or side dish perfect for any time of day.
Ingredients
Scale
Protein and Main Ingredients
- 2 cups cooked chicken, shredded or chopped
- 1/2 cup smoked turkey bacon, crispy and chopped
Fresh Produce
- 1 stalk celery, chopped
- 1 medium green apple, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Dressing and Seasonings
- 1/2 cup plain yogurt (plant-based)
- 1/4 cup mayonnaise (plant-based)
- 1 tablespoon lemon juice (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 1/2 teaspoons curry powder (natural)
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare Your Ingredients: Begin by shredding or finely chopping your cooked chicken and chopping the celery, green apple, red onion, and fresh cilantro. Make sure everything is bite-sized for easy mixing and eating.
- Mix the Creamy Dressing: In a mixing bowl, combine the plain yogurt (plant-based), mayonnaise (plant-based), lemon juice (natural), vegetarian Worcestershire sauce (natural), curry powder (natural), salt, and pepper. Stir until smooth and well blended to create your flavorful dressing.
- Combine Salad Components: Gently fold the chopped chicken, celery, green apple, red onion, and smoked turkey bacon bits into the dressing. Mix thoroughly to ensure every bit is coated with that creamy, spicy sauce.
- Add Fresh Herbs: Sprinkle in the chopped fresh cilantro and give the salad one last gentle toss. The herbs provide freshness that brightens the curry’s richness and ties the dish together.
- Chill and Serve: For the best flavor, cover the Chicken Curry Salad and chill it in the fridge for at least 30 minutes before serving. This allows the spices and ingredients to meld beautifully.
Notes
- Use slightly warm cooked chicken to absorb flavors better.
- Adjust curry powder gradually to achieve your preferred spice level.
- Add celery and apple just before serving to keep them crisp.
- Prepare dressing and chop ingredients ahead for quick assembly.
- Add extra lemon juice if the salad tastes too rich or salty.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No Cooking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 55 mg
Keywords: chicken curry salad, plant-based salad, creamy chicken salad, curry salad, quick lunch, healthy recipe, gluten free
