Herbed chicken salad with golden accents
With spring tiptoeing in on warmer breezes and longer days, it's time to revisit the kind of meals that nourish without weighing you down—meals that feel as fresh and hopeful as the season itself. One of my perennial favorites? A well-crafted chicken salad. It’s endlessly versatile: pile it onto a crisp water cracker, sandwich it between slices of hearty honey whole wheat, or go completely gluten-free with butter lettuce cups—it’s always a win.
Now, I’ll admit: I used to have a rocky relationship with creamy salads. Raised on the classics—tuna, egg, potato—I developed an early aversion, perhaps scarred by too many potluck tables where gloopy spoonfuls of mystery “salads” landed wetly on my plate. (Let’s not even talk about ambrosia. That 1960s fever dream of a dish is where I draw the line.)
But as with most things in life, tastes evolve. Over the years, I’ve found ways to refine those retro staples into dishes I genuinely love—elevating them with fresh herbs, bright citrus, and a few unexpected twists.
My gateway? Chicken salad. My first encounter with a version I truly enjoyed came during my early days at a law firm, working for an odious man with impeccable taste in sandwiches. Every day, without fail, he ordered the same chicken salad sandwich from the deli downstairs. Intrigued by his commitment, I tried one myself—and understood instantly. The flavor was clean, creamy, and comforting, with just enough crunch to keep things interesting.
Naturally, I quizzed the deli staff for details and began experimenting. Over time, I developed my own version—lighter, brighter, and full of texture. And now, each spring, I revisit it with fresh eyes (and fresher ingredients).
This year’s take adds golden curry powder, honeycrisp apples, and roasted cashews for a mix of savory, sweet, and spiced that’s anything but ordinary. It’s a salad that demands finely chopped ingredients and tender shreds of chicken—because texture is everything. With each bite offering contrast and surprise, it’s a dish that might just become your go-to for picnic lunches, breezy dinners, or anything in between.
Ingredients:
2 cups shredded chicken
Start with a lovingly roasted chicken—if you’ve got leftovers from the night before, even better. Use about half the bird, shredded into juicy, bite-sized pieces that carry a hint of that roasted depth.
1/3 cup Greek yogurt
Thick, creamy, and tangy, Greek yogurt makes a luscious base. Prefer a more classic take? A rich, high-quality mayo works beautifully, too.
2 tablespoons red onion, finely diced
Just a whisper of red onion adds a sharp, aromatic pop—enough to keep things interesting without stealing the show.
2 stalks celery, finely chopped
Celery brings the crunch factor. Crisp and clean, it lifts the salad with every juicy bite.
½ tablespoon curry powder
Here’s where the magic happens. Curry powder adds warmth, color, and an earthy, golden glow. It's a gentle nod to classic curry chicken salad with a sunny twist.
Juice of half a lemon
A bright, zesty squeeze cuts through the richness and ties all the flavors together with a citrusy flourish.
1 teaspoon Dijon mustard
A spoonful of Dijon lends a quiet heat and complex tang—a perfect counterpoint to the sweet apples and creamy base.
2 small Honeycrisp apples, finely cubed
These apples bring a sweet crunch and a touch of heartiness. Their natural honeyed flavor balances the curry and adds a fresh surprise in every bite.
2 small carrots, shredded
A hint of sweetness, a burst of color, and just a touch more crunch—carrots round out the veggie medley like confetti in a bowl.
1/3 cup roasted cashews, roughly chopped
Nutty, toasty, and buttery, cashews add richness and texture. Bonus: they make every bite feel a bit more indulgent.
1 teaspoon garlic powder
Subtle and savory, it weaves into the background, deepening the flavor without overpowering the brighter notes.
Salt and freshly ground pepper, to taste
Don’t be shy. Season well—it makes all the other flavors sing.
A handful of fresh coriander (optional)
Now, coriander (or cilantro, depending where you're from) is divisive. If you're on Team Soap (like my dad), skip it. But if you're a fellow fan of its zesty green punch, sprinkle those chopped leaves with joyful abandon.
Method:
In a large mixing bowl, combine the shredded chicken, diced red onion, chopped celery, shredded carrots, and cubed Honeycrisp apples.
Spoon in the Greek yogurt (or mayo, if you prefer), followed by the Dijon mustard, curry powder, garlic powder, and a generous pinch of salt and pepper. Stir gently, just until everything is well-coated.
Squeeze in the juice of half a lemon. Not too much—just enough to wake the whole salad up with a zing. Give it another gentle toss.
Scatter in the roasted cashews and—if you’re one of the lucky ones who adore coriander—shower the top with freshly chopped leaves. It adds a fragrant, herbal lift right at the end.
Give it a final taste. Need a touch more salt? A bit more lemon? A whisper more curry? Adjust until it’s perfect for you.
