Curry Chicken Salad - 2Teaspoons

Curry Chicken Salad

Moist chicken tossed with juicy apples, bell peppers, carrots, and creamy cashews in a tangy curry yogurt sauce
Servings 4 -6
Author 2Teaspoons



  • 1 lb boneless chicken breasts
  • 4 cloves of garlic minced
  • 1 tablespoon olive oil
  • 2 red bell peppers sliced
  • ½ cup chopped green onions
  • 2 large carrots shredded
  • 2 granny smith apples pealed, cored and diced
  • ½-¾ cup cashews chopped


  • ¾ cup unsweetened greek yogurt
  • ¼ cup mayonnaise
  • 1 tablespoon honey
  • 2 tablespoons curry powder
  • 1 teaspoon dried ginger
  • pinch of salt


  • 6 ounces by weight baby spinach or 4-6 sandwich rolls


  1. Preheat oven to 350 degrees F. Cut chicken into bite-sized pieces. Toss chicken pieces in olive oil and garlic, arrange in a single layer in a baking dish, cover in foil, and bake until cooked through, about 20 minutes. Let cool completely.
  2. Whisk together all dressing ingredients. Set aside.
  3. In a large bowl toss chicken with peppers, green onions, carrots, apples, and cashews. Pour dressing over salad and stir gently until evenly coated.
  4. Serve over a bed of baby spinach or on sandwich rolls. Store leftover salad in a sealed container in the frig.