Chicken Salad with Curry Dressing

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings


Curry Dressing:


Preheat oven to 350°F. Season chicken with salt and pepper. In large ovenproof skillet, heat oil over medium-high heat; cook chicken until browned, about 2 minutes per side. Transfer to oven; bake until chicken is cooked through, about 20 minutes. Slice chicken diagonally.

Curry Dressing

In small bowl, whisk together yogurt, light mayonnaise, curry powder, mustard and honey. Season with salt and pepper to taste. (Make-ahead: Can be covered and refrigerated for up to 5 days.)

In large shallow bowl, combine cabbage, celery, radishes, cucumber and green onions; top with chicken. Season with salt and pepper. Serve with dressing.

Nutritional facts PER SERVING: about

  • Iron 2 mg
  • Fibre 4 g
  • Sodium 325 mg
  • Sugars 8 g
  • Protein 33 g
  • Calories 280
  • Total fat 11 g
  • Cholesterol 75 mg
  • Saturated fat 2 g
  • Total carbohydrate 13 g
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Lunch & Dinner

Chicken Salad with Curry Dressing