Get access to everything we publish when you sign up for Outside+.
Can’t get enough chicken salad? This traditional lunch is a longtime fave, but it doesn’t exactly have a whole lot of flavor. I mean, it’s crunchy and satisfying, but the amount of mayo mixed in tends to overwhelm any other flavors present. And it’s time to give up on bland or boring lunches, because we’ve got something that’s both fresh and extra tasty: our Curried Chicken Salad.
What makes this Curried Chicken Salad better than the original? Well, it’s a classic in its own right! Curried chicken salads have been upping the flavor and changing the lunchtime game, coming in as a close second to your traditional chicken salad. And we think this version is even better because it’s like having a bowl of curry for lunch, but without hours of cooking time or a lot of prep.
Plus, our recipe is light on the mayo – we recommend making your own olive oil mayo at home so it’s as clean as can be – and heavy on healthy ingredients. Skinless, boneless chicken breasts deliver a hearty serving of protein, which will fill you up and make for one seriously satisfying midday meal. And with veggies like shredded carrots and heart-healthy nuts like cashews also in the mix, this salad serves up plenty of vitamins, minerals and even a little extra protein to fuel you through the afternoon.
And, of course, it’s packed with flavor! Spiced with a mix of curry powder, turmeric, ginger and even a little honey (or maple syrup, if you prefer), this chicken salad won’t bore your taste buds. You can make it as spicy and full of curry flavor as you’d like; just tweak your seasoning levels once you’ve mastered the recipe.
Oh, and there’s a little added benefit hiding in the spices you’ll use to season this filling salad. Turmeric and ginger are both anti-inflammatory, which means you’ll be working to tame the flames of inflammation while you munch on this meal for lunch.
Curried Chicken Salad
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Place the chicken in an even layer on the prepared baking sheet. Drizzle with the olive oil and season with salt and pepper. Bake for 35-40 minutes or until cooked through and no longer pink in the middle.
- Meanwhile, make the dressing: In a medium bowl, whisk together the mayonnaise, honey, lime juice, curry powder, turmeric powder, and ginger. Add a pinch each of salt and pepper and stir to combine. Cover and refrigerate.
- When the chicken is done cooking, remove from oven and let cool to room temperature, about 10 minutes. Chop into 3/4-inch cubes and place in a large bowl. Refrigerate until cool, 15-20 minutes.
- Once the chicken is completely cooled, pour the dressing over the chicken and stir until fully coated. Add the shredded carrots, cilantro, and cashews. Stir to combine. Serve.
Recipe courtesy of Paleo Magazine