salads, sandwiches

curried chicken salad with apples, raisins, and onions

Processed with VSCO with f2 preset

Things that happen when you have a food blog: you have to set a limit for how much you’re going to spend on groceries weekly and when you’re about to be out of the country for over a week, you tell yourself you’re going to eat the food you already have rather than trying something new that requires buying more ingredients, but then you stumble upon a curried chicken salad recipe involving turmeric and you’ve been wanting to make something with turmeric for quite some time so you figure might as well get one last blog post in before leaving on my trip, and surely I can find someone to eat the leftovers while I’m gone?

This is the story behind this curried chicken salad situation. I felt bad about it for about 15 minutes after leaving the grocery store buying ingredients for this totally unnecessary food adventure, but my regret was quickly resolved when I tried the recipe and discovered how simple, delicious , and healthy it is. Hope you enjoy it too! And let me know if you want leftovers, I’ll be in Indonesia for the rest of the month… More to come on that when I get back :)

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

curried chicken salad with apples, raisins, and onions

  • Servings: 6-8
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Adapted from Bowl of Delicious

8oz skinless, boneless chicken breasts (about 2 breasts), cut into small chunks
1 cup plain Greek yogurt
2 Tbsp olive oil
1 1/2 tsp turmeric
1 1/2 tsp cumin
1 1/2 tsp curry powder
1 tsp paprika
1 medium onion, diced
1/2 cup hummus
1 medium apple (I used Golden Delicious, but any kind will do!), chopped into small pieces
3/4 cup raisins
3-4 scallions, chopped
Salt and pepper to taste

1. In a small bowl, mix together turmeric, cumin, curry powder, paprika, and a pinch of salt and pepper.
2. In a medium-large bowl, mix chicken pieces, diced onion, 1/4 cup yogurt, 1 Tbsp olive oil, and 1/2 of the spice mixture until all chicken/onion pieces are well coated. Let mixture marinade for ~20 minutes.
3. Heat a cast iron pan with 1 Tbsp olive oil over medium heat. Add chicken mixture and cook about 5 minutes before flipping pieces and cooking another 5 minutes on the other side. When chicken is cooked, remove from heat and let cool. (Optional: once cooled, you can shred the chicken pieces with two forks)
4. In a large bowl, mix 1/4 cup yogurt with hummus, remaining spices, apples, raisins, and scallions. Add cooled chicken mixture and mix with rubber spatula to coat.
5. Serve atop a green salad, in a pita pocket/wrap, or by itself in a bowl! You can also let sit the chicken salad sit overnight for even better flavor.


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