Curried Chicken Salad with Almonds

Prep time
Total Time
5 ratings

Perfect for a speedy and simple light spring dinner!


  • 4 Organic Prairie Boneless Skinless Chicken Breasts, poached and diced
  • 1 carrot, peeled and julienned (large)
  • 3 sticks celery, diced
  • 14 cup chopped fresh parsley
  • 4 scallions, chopped
  • 2 teaspoons minced garlic
  • 1 tablespoon lemon juice
  • 2 cups mayonnaise
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric
  • salt & pepper to taste
  • 12 cup almonds, sliced


Dice the poached chicken breasts into small (1/3" pieces). In a small bowl, mix the lemon juice, mayo, and spices. Combine the cut chicken, mayo mixture and the rest of the ingredients...serve on warm foccacia bread or a bed of greens.

Serving Suggestions

Great for quick lunches (if kept refrigerated), after school snack or a light dinner.


*** Please note: When poaching chicken, cover completely with water and simmer - gently. Add a dash of garlic, white pepper or other aromatic spices to the water. Poach until the internal temperature of the chicken is 140 degrees and firm to the touch.

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Beth from West Palm Beach, FL on April 28th, 2010
Great Recipe! Made this last night and it was a hit with the boyfriend! Hes a steak guy and was actually licking his plate :)

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