Thai Curried Chicken Salad

Chicken salad is one of those basic dishes that is subject to endless tinkering. I’ve experimented with countless iterations of chicken salad, adding this and swapping that, and I’ve shared several alternative chicken salad recipes on this blog (classic chicken salad with chevre and chicken salad with avocado and lime). 

I wanted to try an Asian twist to chicken salad. I added yellow curry powder and peanut butter to make a Thai-flavored version, with fresh, clean flavors from cilantro and basil. I absolutely loved this dish as a salad. I served myself this dish on a big bed of baby spinach with avocado and not much else. 

I had a very busy week at work last week and didn’t have time to do a lot of home cooking, which really brings me down just a bit. Cooking at night is one of my favorite stress-relievers, but there’s a point of no return for my energy level. Chicken salad is great for super busy weeks because you can prepare it and throw it in the fridge. The texture stays the same and the flavor stays delicious for several days in a row. I used small plastic containers for single-servings that Husband could bring to work and eat for a few days in a row. 

Thai Curried Chicken Salad
Serves 4

You will need:
  • 2 cups cooked chicken, chopped
  • 3/4 cup toasted pecans, chopped
  • 2/3 cup reduced-sugar dried cranberries
  • 1 cup light mayo
  • 2 tbsp. yellow curry powder
  • 1/2 tsp. dried cilantro (or 1 tbsp. chopped fresh cilantro)
  • 1/4 tsp. dried valencia orange peel
  • 1/4 tsp. each salt and pepper
  • 2 tbsp. chopped fresh basil
  • 1/3 cup natural creamy peanut butter
  • 2 green onions, finely chopped (optional)
  • In a large bowl, stir together mayo, peanut butter, curry powder, orange peel, cilantro, salt, pepper, basil, and green onions (if using) until uniform consistency. 
  • Add chicken, toasted pecans, and dried cranberries. 
  • Serve chilled with crackers, on bread as a sandwich, or on leafy greens as a salad. 

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