Tropical Curried Chicken Salad with Toasted Pecans

Recipe Collection: Salads

Tropical Curried Chicken Salad with Toasted Pecans elevates your lunch with a gluten-free fusion dish that combines tender chicken, fresh fruits, and crunchy pecans, all enveloped in a spiced dressing that bursts with flavor. Perfect for a light meal, this salad shines when chilled overnight, allowing the flavors to harmonize beautifully.

With its unique blend of sweet and spicy notes, this salad is versatile enough for sandwiches, wraps, or served on a bed of greens. Easily find this recipe and more on the easyChef Pro App, where personalized recommendations, AI-powered pantry tracking, and smart shopping lists make meal planning a breeze. Select this recipe, organize your ingredients, and follow our step-by-step guide to create a delicious meal today!

Overview

This elevated version of Fruited Curry Chicken Salad combines tender chicken with a medley of fresh fruits and toasted pecans, all enveloped in a creamy, spiced dressing. Perfect for a refreshing lunch or a light dinner, this salad is best enjoyed the day after preparation to allow the flavors to meld beautifully.

Diet Type

Gluten-Free

Allergies

Tree Nuts (pecans)

Cuisine

Fusion

Serving Size: 8

Cooking Time: 30 minutes

Ingredients

• 4 Whole skinless, boneless chicken breast halves, cooked, diced
• 1 Stalk celery, minced
• 0.5 Medium onion, minced
• 1 Small apple, peeled
• 0.33 Cup golden raisins
• 0.33 Cup seedless green grapes, sliced
• 0.5 Cup pecans, shredded
• 0.125 Teaspoon (tsp) black pepper, ground
• 0.5 Teaspoon (tsp) curry powder
• 0.75 Cup mayonnaise
• 0.25 Cup Greek yogurt, whisked
• 1 Teaspoon (tsp) lemon juice
• 0.5 Teaspoon (tsp) honey
• 0.25 Teaspoon (tsp) kosher salt

Steps

1. Prepare the Chicken: If not already cooked, season the chicken breasts with salt and pepper, and bake at 375°F (190°C) for 20-25 minutes or until fully cooked. Allow to cool before dicing into bite-sized pieces.
2. Toast the Pecans: In a dry skillet over medium heat, toast the shredded pecans until they are fragrant and lightly browned, about 3-5 minutes. Stir frequently to prevent burning. Set aside to cool.
3. Mix the Dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, curry powder, lemon juice, honey, kosher salt, and ground black pepper until smooth and well combined.
4. Combine Ingredients: In a large salad bowl, combine the diced chicken, minced celery, minced onion, peeled apple, golden raisins, sliced green grapes, and shredded toasted pecans.
5. Dress the Salad: Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
6. Chill and Serve: Cover the salad and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld. Serve chilled on a bed of lettuce, in a croissant, or in a honey pita for a delightful meal.

Enjoy your homemade Tropical Curried Chicken Salad with Toasted Pecans!