Ingredients
Chicken and Vegetables
- 2.5 cup shredded chicken (approx. 1 ½ lb. chicken breast)
- 1 green onion, finely chopped
- 2 celery stalks, chopped
- ¼ cup chopped pistachios
- ⅓ cup golden raisins
Dressing
- ⅓ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tsp Dijon mustard
- 2 Tbsp fresh lemon juice
- 1 – 1½ tsp curry powder
- ½ tsp pepper
- ½ tsp sea salt
- 2 Tbsp chopped parsley
Instructions
- Prepare Ingredients: Chop the green onion and celery stalks finely, chop the pistachios into small pieces, and shred the chicken breasts into bite-sized strands.
- Mix Ingredients: In a medium bowl, combine the shredded chicken, chopped vegetables, pistachios, and golden raisins. Add the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, curry powder, pepper, sea salt, and chopped parsley. Stir everything thoroughly to make sure the dressing coats all the ingredients evenly.
- Adjust Seasoning and Chill: Taste the salad and adjust seasoning if needed by adding more salt, pepper, or curry powder. For a creamier texture, add extra mayonnaise or Greek yogurt as desired. Optionally, chill the salad in the refrigerator for about 30 minutes to let flavors meld, though it can be served immediately.
- Store Leftovers: Place any leftovers in an airtight container and refrigerate promptly to maintain freshness and flavor.
Notes
- This salad can be made ahead and stored in the fridge for up to 2 days.
- Use rotisserie chicken or leftover cooked chicken breasts for convenience.
- Adjust the amount of curry powder based on your spice preference.
- Substitute pistachios with walnuts or almonds if preferred.
- For a dairy-free option, replace Greek yogurt with extra mayonnaise or a dairy-free yogurt alternative.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
