By Marcus Samuelsson | February 22, 2012

Photo: paqman

How often do you have leftover chicken that you don’t know what to do with? At those moments, a boring chicken salad may look like your only option. Not necessarily the case! Why not spice up that ordinary chicken salad with some exotic flavors and fruits?

In this Curry Chicken Salad, we’ve replaced the fatty mayo with Greek yogurt to cut the extra fat and sodium; so all that is left is the wonderful flavoring of spice and fruit. It’s so easy to make and goes well as a sandwich, served on lettuce for a full salad, or just as is!


  1. Photo: ::paqman::

Curry Chicken Salad Recipe

Servings: 4-6
Prep Time: 5M
Cook Time: 5M
Total Time: 10M


  • 4 skinless, boneless chicken breast halves - cooked and diced or leftover roasted chicken
  • 1 stalk celery, chopped
  • 1/2 red onion , chopped
  • 1 small apple - peeled, cored and chopped
  • 1/3 cup seedless green grapes, halved
  • 1/2 cup chopped toasted pecans
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon curry powder
  • 3/4 cup plain Greek yogurt
  • Salt to taste


In a large salad bowl combine the chicken, yogurt, curry powder, and pepper. Mix well.

Add the rest of the ingredients and mix all together, tossing to coat. Season with salt to taste.

Serve as is or on a bed of romaine lettuce.

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
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American Table Brasserie and Bar
Marc Burger