Nut-Free Chicken Curry Salad

Discover the perfect balance of savory and sweet with this Nut-Free Chicken Curry Salad, an easy-to-make, allergy-friendly twist on a classic dish. Tender grilled chicken is tossed in a creamy, flavorful dressing made with Greek yogurt, curry powder, and a touch of honey, creating a luscious base that's light yet satisfying. Crisp celery, juicy apples, dried cranberries, and a pop of fresh cilantro add layers of texture and brightness, while omitting nuts makes it safe for everyone to enjoy. Ready in just 35 minutes, this vibrant chicken salad is ideal for meal prep or quick lunches, served atop crisp romaine lettuce leaves or nestled into your favorite sandwich bread or wraps. Perfect for those seeking a healthy, nut-free meal that's equal parts fresh, hearty, and delicious!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 large boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons curry powder
• 0.5 cup plain Greek yogurt
• 0.5 cup mayonnaise
• 1 tablespoon honey
• 2 tablespoons lemon juice
• 2 medium celery stalks, diced
• 0.5 medium red onion, finely chopped
• 1 medium apple, cored and diced
• 0.5 cup dried cranberries
• 2 tablespoons chopped fresh cilantro
• 8 large romaine lettuce leaves

Directions

Step 1

Preheat your grill or grill pan over medium-high heat.

Step 2

Rub the chicken breasts with 1 tablespoon of olive oil and season with salt and black pepper.

Step 3

Grill the chicken for about 6-7 minutes on each side, or until cooked through and juices run clear.

Step 4

Remove the chicken from heat and let it cool completely.

Step 5

Meanwhile, in a large bowl, whisk together the curry powder, Greek yogurt, mayonnaise, honey, and lemon juice until smooth.

Step 6

Once the chicken is cool, chop it into bite-sized pieces and add to the bowl.

Step 7

Add the diced celery, chopped red onion, diced apple, dried cranberries, and chopped cilantro to the bowl with the chicken.

Step 8

Gently toss all ingredients together until the chicken is well-coated with the dressing.

Step 9

Serve the chicken curry salad on romaine lettuce leaves or with your favorite sandwich bread or wraps.

Step 10

Refrigerate any leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	1226.7 grams (1226.7g)

Amount per serving	% Daily Value*
Calories	2318

Total Fat 132.00g	169%
Saturated Fat 17.90g	89%
Polyunsaturated Fat 2.80g
Cholesterol 470mg	157%
Sodium 7154mg	311%
Total Carbohydrate 140.30g	51%
Dietary Fiber 14.00g	50%
Total Sugars 95.00g
Protein 139.30g	279%

Vitamin D 4IU	20%
Calcium 282mg	22%
Iron 14mg	79%
Potassium 1995mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 24.2%

Carbs: 24.3%