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Curry Chicken Salad


  • 2 cups cooked chicken (boil in a pot of water for optimal moistness) or leftover turkey if desired
  • 3/4 cup chopped celery
  • 1/2 cup sliced apples
  • 2 tablespoons golden raisins
  • 2 tablespoons chopped cashews
  • 1/2 cup nonfat Greek yogurt
  • 1/4 cup light mayo
  • 1/2 teaspoon white vinegar (or rice vinegar)
  • 1/2-3/4 teaspoon curry powder



Put the chicken, celery, apples, raisins and cashews in a medium bowl.  In a smaller bowl combine the yogurt, mayo, curry powder and vinegar well and pour over the chicken mixture.  Fold in the dressing and mix well.  Chill if not serving immediately.



Use in a sandwich or on top of salad greens!


Courtesy of:

Marie Feldman, RD, CDE


Nutrition Facts

Serving Size: 1/2 cup

Servings Per Recipe: 7


Amount Per Serving

Calories 120

Total Fat 5 g

Saturated Fat 1 g
Sodium 410 mg


Total Carbohydrate 7 g
Dietary Fiber 1 g
Sugars 5 g

Protein 13 g