I’ve always loved chicken curry salad from delis, cafés, and even airport stands, but let’s be honest — it’s often disappointing. Sometimes it’s drowning in mayo, missing the curry kick, or overloaded with unnecessary add-ins.

Making it at home solves all of that. This recipe strikes the perfect balance — creamy without being heavy, with just the right amount of curry spice. Sweet golden raisins add a pop of flavor, while slivered almonds bring a satisfying crunch. And for a lighter twist, I use a mix of low-fat mayo and fat-free Greek yogurt, which blend together beautifully for that creamy texture without the extra calories.

Ingredients

• 1½ lbs boneless chicken breasts

• ½ cup celery, chopped

• ⅓ cup golden raisins

• 3 tbsp sliced green onions

• ½ cup plain nonfat Greek yogurt (or whole-milk yogurt for extra creaminess)

• ⅓ cup low-fat mayonnaise

• 1 tbsp lemon juice

• 1 tbsp curry powder

• ½ tsp kosher salt

• ¼ tsp black pepper

• ¼ cup slivered almonds

Instructions

1. Cook the Chicken

• Bring a large pot of water to a boil.

• Add chicken breasts and simmer gently for 30–40 minutes, until fully cooked.

• Remove from the pot and let cool slightly.

2. Prepare the Salad Base

• Dice the cooled chicken into ¼-inch pieces.

• In a large mixing bowl, combine the chicken, celery, golden raisins, and green onions.

3. Make the Dressing

• In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, curry powder, salt, and black pepper until smooth.

4. Assemble

• Pour the dressing over the chicken mixture and stir gently until everything is evenly coated.

• Add more Greek yogurt, if needed, to reach your desired level of creaminess.

5. Chill and Serve

• Cover and refrigerate for at least 30 minutes to let the flavors meld.

• Just before serving, stir in the slivered almonds for a crunchy finish.

Make Ahead & Storage

• Make Ahead: Prepare the salad (without almonds) up to 24 hours in advance. Add almonds just before serving to keep them crunchy.

• Refrigerator: Store in an airtight container for up to 3 days.

• Freezer: Not recommended, as yogurt and mayonnaise do not freeze well.