This recipe for a chicken curry salad came to me while I was making chicken by using this spice for dinner.
Apart from chicken, I also used peaches – even though I’m not a fan of combining warm chicken with fruit, in this salad the combination of their flavour was not bothering me at all.
Ingredients for chicken curry salad.
- 500 g chicken breast
- 1,5 tablespoon of oil
- 1 teaspoon of salt + 1/4 teaspoon of salt
- 400 g peach in syrup
- 200 g cheese e.g. Gouda
- 200 g pickled onions
- 200 g canned butter bean
- 200 g natural yoghurt
- 1 teaspoon of curry powder
- a pinch of salt
How to make chicken salad.
Clean the chicken breasts and cut them into cubes. Place them in a frying pan, add oil and fry on medium heat for 10 minutes. At the end of frying, salt with one teaspoon of salt then let it cool down.
Cut peaches into larger cubes. Also, grate the cheese on a large mesh grater.
Drain the water the canned beans and from the onions as well.
Add the chicken, onions, cheese, peaches and beans together in a bowl. Separately, mix yogurt, curry, 1/4 teaspoon of salt and pepper in a cup then pour the sauce on the other ingredients in the bowl and mix.
Cool the salad in the fridge.
Good to know when making chicken curry salad.
Chicken breasts is the best type of meat for making salads but if you prefer that, turkey meat can also be used.
I used Gouda cheese but any other cheese will do.
The pickled onions I added to the salad were in a mild marinade with only a hint of vinegar.
Do you like salads with chicken? If so, try our recipe for Oriental style chicken salad with pasta.