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Curry Chicken Salad with Turkish Apricots and Pistachios


4 Servings

This is another salad that holds up well for leftovers. Options to switch things up are to stuff a whole wheat pita, plop a couple of spoonfuls in a half of an avocado or serve with sliced heirloom tomatoes. Its a winner and will put a smile on you and your eater's faces!


Salad Ingredients:

Arugula, 4 – 5 cups

Chicken Breast, 1 – poached and shredded

Celery, 2 Ribs, diced

Carrot, 1 Large, diced

Edamame, ½ cup, shelled

Green Onions, 3-4 thinly sliced

Dried Apricots, 1/4 cup thinly sliced

Unsalted Pistachios, 1/3 cup 

Cilantro, 1/4 cup, roughly chopped

Dressing Ingredients:

Goat Yogurt, ¼ cup

Mayo or Vegan Mayo, 1/3 cup

Lemon, 1 medium sized, juiced

Curry Powder, 1 tsp.

Cumin Powder, 1/2 tsp.

Turmeric Powder, ¼ tsp.

Coriander Powder, ¼ tsp.

Kosher Salt, ¼ tsp.

Pepper, 6-8 grinds

Please buy organic whenever possible!


To poach the chicken breast – bring a pan of water with lemon slices, a couple of bay leaves and curry leaves (if you have them on hand) to a boil. 

Place the chicken breast in the boiling water, lid it fast, and take it off the heat. 

Leave it in the hot water for up to an hour. But it should be fine after twenty minutes. 

Remove the chicken from the water and let it rest for about five minutes. 

Shred using a fork or gloved hands.  

Combine the salad ingredients, minus the arugula, and toss gently. 

For the dressing, combine each of the ingredients in a small glass or metal bowl, whisk and taste for adjustment of salt or pepper. 

If you like a slightly sweet taste to your curry salad, add a few drops of agave syrup. 

Plate by arranging about 1 cup of arugula as the base, then 1 cup of mixed chicken ingredients and top with a generous drizzle of the curry dressing. 

Serve with whole wheat pita and enjoy!

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