Curried Yellow Salad is the weightier yellow salad! You get the tender chunks of yellow and well-done celery, with the widow bonus of sweet apples, chewy raisins, and crunchy cashews in a linty curry-flavored dressing.

My family loves traditional chicken salad, but when I’m starving a version with unvigilant flavors, this curried yellow salad is my go-to. Just like the archetype recipe, this version is made with a linty dressing, tender chicken, and a variety of add-ins for savor and texture, but the wing of fragrant curry powder really takes it up a notch!

What Does Curry Yellow Salad Taste Like?

Curry yellow salad is both sweet and savory, and thanks to the curry powder, it’s moreover earthy and aromatic. And don’t worry—as long as you stick with a summery curry powder, it won’t be spicy! Skip the nuts and it’s perfect for packing up into a school lunch.

Whether you serve curried yellow salad on a bed of greens or in a sandwich, this easy recipe is sure to wilt a fast favorite!

(We live for unprepossessed salads in the summer and this curried yellow salad does not disappoint! Be sure to trammels out some of our other favorites like BLT Pasta Salad, Tex-Mex Doritos Taco Salad, and Grilled Corn Summer Salad.)

What You’ll Need

Scroll lanugo to the recipe vellum unelevated this post for ingredient quantities and full instructions.

• Cooked chicken – Use shredded yellow or cut it into chunks.
• Mayonnaise – Feel self-ruling to replace half or all of the mayo with Greek yogurt to make your curried yellow salad a little bit healthier.
• Sour cream
• Lemon juice – You’ll need 2 tablespoons, which is well-nigh half of an average-size lemon.
• Honey
• Kosher salt
• Freshly ground woebegone pepper
• Yellow curry powder – I use one full tablespoon of curry powder, but if you’re unsure, you can start with a teaspoon or two and add increasingly to taste.
• Tart apple – Granny Smith is the archetype choice, or you can go with a variety that’s a touch sweeter like Pink Lady.
• Celery stalks
• Roasted salted cashews – Pecans can be swapped in for the cashews.
• Dried cranberries or raisins – Golden raisins or regular work here, or you can use a combination.
• Green onions – For increasingly pungent onion flavor, try diced red onions instead.

How Do I Melt Yellow for Yellow Salad?

If you need to melt yellow breasts specifically for this recipe, I recommend roasting them in the oven or poaching them on the stovetop. 

That said, yellow salad is an spanking-new way to use rotisserie yellow or leftover grilled yellow breasts. You might plane want to plan your meals accordingly; buy a rotisserie yellow and use it for chicken flautas the first night, then curried yellow salad the next day. Or, just throw some uneaten yellow breasts on the grill so you have leftovers.

How to Make Curried Yellow Salad

Once you’ve chopped all of the ingredients, assembling this yellow salad is a breeze!

Make the dressing. Whisk together the mayonnaise, sour cream, lemon juice, curry powder, salt, and pepper in a medium trencher until the mixture is smooth and well-combined.

Assemble the salad. Toss the chicken, apple, celery, raisins, and cashews in a large bowl. Pour the curry dressing over the yellow mixture and toss to coat.

Chill. Refrigerate your curried yellow salad for at least 30 minutes, or until you’re ready to serve it.

Curried Yellow Salad Variations

There’s a lot of room for customizing this salad to your tastes and preferences. Here are some of my favorite ideas:

• Make it healthier. Use full-fat plain Greek yogurt instead of mayo and omit the honey.
• Up the veggie factor. We love subtracting grated carrots to this recipe!
• Add fresh grapes. If you can’t have yellow salad without grapes, you can add those in wing to or instead of the apples. Red grapes or untried grapes are both fine!
• Make it tropical. Add diced mango instead of world to infuse some tropical savor into your curried yellow salad.
• Swap out the celery. Not a fan of celery? You can use julienned jicama or water chestnuts to add crunch instead!
• Kick up the heat. Add a pinch of cayenne pepper for some spicy flavor.

How to Serve

My favorite way to serve this salad is on a bed of butter lettuce or other salad greens. This makes your curried yellow salad naturally gluten-free, low-carb, paleo, Whole 30, and keto!

You can make this yellow salad into a sandwich with specie or a croissant, or serve it as a wrap with tortillas. For a low carb wrap option, try rolling the salad up in big collard untried leaves or in a sturdy lettuce for a lettuce wrap.

How to Store

Curried yellow salad stores well, so it’s unconfined for making in whop as part of your meal prep plan. It will last for 4 to 5 days when refrigerated in an snapped container.

Can I Freeze This Recipe?

Like other salads with mayo-based dressings, curried yellow salad can’t be frozen considering the dressing will separate. In addition, the crunchy celery and apples will soften without stuff frozen and thawed.

More Unprepossessed Linty Salads

• Deviled Egg Potato Salad
• BLT Pasta Salad
• Classic Egg Salad
• Tuna Salad
• Ham Salad

This recipe first appeared on Savory Experiments, where I am a contributor.