Curried Chicken Salad

Curried Chicken SaladKorma and Madras curries are different variations of dried Indian spice combinations.

Traditionally, all great Indian cooks take whole spices, toast them, and grind their own freshly roasted curry powder. For convenience sake, you can purchase the powder pre-made. Korma usually contains a mixture of spices like coriander, aniseed, cumin, cinnamon, star anise, and cloves. It has a mild, savory flavor with a touch of sweetness. Madras has added heat from dried chilies and usually contains coriander, turmeric, cumin, and fennel.

Serves 4

Curried Chicken Salad

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 6 cups

Serving Size: 1 1/2 cups

Calories per serving: 133 calories

Fat per serving: 6 g fat (1 g saturated)

Curried Chicken Salad


  • 2 large chicken breast, cooked and cubed
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup low-fat sour cream
  • 2 tablespoons curry powder, Korma or Madras (see note below)
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons fresh tarragon leaves
  • 2 stalks of celery, peeled and finely diced
  • 1/4 cup almonds, roughly chopped
  • 1/4 teaspoon salt


  • In a large bowl, mix the mayonnaise, sour cream, curry, and vinegar. Add the chicken, stirring to coat. Stir in the tarragon, celery, and almonds, and season with salt. Serve immediately or refrigerate to enjoy later.

Nutritional Stats Per Serving (1 1/2 cups): 133 calories, 13 g protein, 5 g carbohydrates, 6 g fat (1 g saturated), 41 mg cholesterol, 1 g fiber, 369 mg sodium.

Weight Watchers® Points Plus: 3

Make It A Meal: Serve with Sauteed Spinach or Indian Fried Rice.

Wine Pairing: Rose, Riesling

Speak Your Mind