Curried Chicken Salad

Curried Chicken Salad

Curried Chicken Salad

Just a little of this and a little of that is all you need to throw together this tasty curried chicken salad dish. Enjoy Dr. Steph’s Curried Chicken Salad at a picnic, at a cookout or in the comfort of your home for a simple chat and chew. Get a fork, grab a bowl and take a seat wherever it suits you. This recipe is gluten-free.

Servings: 4 Servings


  • 1 Tsp coconut oil Or Avacado oil
  • 1 Lb Boneless, skinless chicken breast Cut into 1 inch pieces
  • 1 Cup Yellow onion Diced
  • 1/5 Tsp Curry powder
  • 6 Oz Plain coconut yogurt
  • 2 Tbsp Fresh lime juice
  • 1 Cup Jicama Diced and peeled
  • 2 Cups Green seedless grapes Halved
  • 1/2 Cup Toasted pecan pieces
  • 1 Cup Red pepper Diced


  1. Heat coconut oil in a non-stick skillet. Sauté chicken for three minutes over medium-high heat.

  2. Add onion, sauté until translucent. Stir in curry powder. Sauté one minute over low heat.

  3. Remove chicken mixture from pan and place in refrigerator to cool completely.

  4. While chicken cools, combine yogurt, lime juice, jicama, grapes, pecans, and red pepper. When chicken is cold, add to yogurt mixture.

New Dr S Photo

Recipe by Dr. Stephanie Chaney