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Curry Chicken Salad

Serves 4

This fragrant curry chicken salad is the perfect blend of flavors, pairing chili peppers and ginger with cooling basil and cilantro. Use Rachael’s Poached Chicken as your base.


  • 1 cup plain Greek-style yogurt
  • Juice of 1 lime
  • 2 tablespoons agave syrup or honey
  • 2 cloves garlic, pasted or grated
  • 1 1-inch piece of fresh ginger root, grated or pasted
  • 3 tablespoons extra virgin olive oil (EVOO)
  • Salt and pepper
  • 2 round tablespoons curry powder or combine 1 tablespoon each cumin and coriander with 2 teaspoons turmeric, 1 teaspoon dry mustard and 1/2 teaspoon ground red chili or hot paprika
  • 2 carrots, peeled and shredded
  • 1 bunch scallions, thinly sliced on an angle, divided
  • 2 small red chili peppers, very thinly sliced with seeds
  • 3 cups poached or cooked chicken, pulled or cut into bite-size pieces
  • A handful each of basil and mint or cilantro leaves and mint, chopped, divided
  • Brioche lobster rolls or sandwich rolls, for serving or crispy leaves of lettuce, for wrapping


Combine the yogurt with the lime juice, agave, garlic, ginger, EVOO, salt, pepper and curry spice blend. To the dressing, add the shredded carrots, half of the scallions, the chili peppers, half of the herbs and the chicken. Combine and serve on rolls or as lettuce wraps with the remaining basil, mint and scallions, for garnish.