Curry Chicken Salad Recipe

Prepare chicken

If you don't have cooked chicken, poach or roast 1 lb boneless skinless chicken breasts or thighs until internal temperature reaches 165°F (74°C). Let rest, then shred or dice to measure 3 cups. Cool to room temperature before mixing.

In a large bowl whisk together the Greek yogurt, mayonnaise, curry powder, turmeric, honey, Dijon mustard, lemon juice, salt, pepper and optional celery seed until smooth and fully combined. Taste and adjust seasoning — add a touch more curry or salt if desired.

Fold the shredded chicken into the dressing until evenly coated.

Add the diced celery, sliced green onions, chopped cilantro, dried cherries and toasted pecans to the chicken mixture. Gently fold so the mix-ins are evenly distributed but the pecans remain slightly chunky. Adjust seasoning again; add more lemon or salt to brighten if needed.

Cover and refrigerate for at least 30 minutes to allow flavors to meld. Can be made up to 24 hours ahead; stir gently before serving.

In a small bowl or jar combine the white wine vinegar, Dijon mustard, minced shallot, honey, salt, pepper and lemon juice (if using). Whisk or shake until the mustard dissolves.

Slowly stream in the olive oil while whisking continuously to emulsify, or pour all into a jar, seal and shake vigorously until combined. Taste and adjust acidity or seasoning.

Refrigerate until ready to use; bring to room temperature and shake before serving.

Divide the romaine mix evenly among 4 plates or bowls (about 2 cups per serving).

Arrange the cucumber slices, red onion and halved tomatoes over the greens.

Spoon about 3/4 cup of the curried chicken salad onto each bed of greens (adjust depending on appetite).

Drizzle each salad with 1 to 1 1/2 tablespoons of the house vinaigrette or serve vinaigrette on the side. Garnish with a few extra chopped pecans and a small cilantro sprig if desired.

Serve immediately. Leftover chicken salad keeps 2–3 days refrigerated; vinaigrette keeps up to 1 week.