Curried Chicken Salad with Roasted Carrots Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3/4 pounds - carrots, peeled and cut into 1-inch pieces
  • 1/4 cups - extra-virgin olive oil
  • 1/2 cups - chopped walnuts
  • 2 cups - plain whole-milk Greek yogurt
  • 2 tablespoons - honey
  • 1 tablespoons - ground cumin
  • 2 teaspoons - curry powder
  • 1 teaspoons - ground turmeric
  • 1/2 teaspoons - ground cardamom
  • 4 cups - shredded rotisserie chicken (1 pound)
  • 1 cups - chopped prunes
  • 1/2 cups - chopped dried apricots
  • 1 - small Granny Smith apple, halved, cored, chopped
  • Directions:

    Preheat the oven to 400° F. Toss the carrots along with 2 tablespoons of the olive oil and season with salt and pepper; spread on a rimmed baking sheet and roast for about 20 minutes, stirring occasionally, until the carrots are tender. Let cool to room temperature.

    While the carrots are roasting, spread the walnuts on a pie plate and toast for 3 to 5 minutes, until golden.

    In a large bowl, mix the yogurt with the honey, cumin, curry powder, turmeric, cardamom and remaining 2 tablespoons of olive oil. Fold in the shredded chicken, carrots, walnuts, prunes, apricots and apple and season with salt and pepper.

    Brief Description

    Dried fruit, nuts, vegetables and a curry-seasoned yogurt fill this healthy chicken salad.

    Main Ingredient:


    Category:  Salads

    Cuisine:  Indian

    Prep Time: 30 min
    Cook Time: 25 min


    Posted By:


    Posted On:

    December 5, 2014

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