Veggie-loaded Curry Chicken Salad (no Grapes)
  1. Mix the yogurt, mayo, mustard, curry powder, lemon juice, honey, salt, and pepper in a large bowl.

  2. Add the carrot, celery, scallion, and chicken. Mix to combine and coat the veggie and chicken in the dressing.

  3. Taste and add more salt and pepper as needed.

  4. Enjoy immediately scooped up with chips or tucked into a pita, wrap or sandwich.

  5. Store leftovers in an airtight container in the fridge for up to 4 days.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyVery Easy ⏰ 15m

Loading...