Curry Chicken Salad with Apricots 2.0

Want an easy meal prep recipe that is healthy, filling, and quick to make?

This curry chicken salad is one of my go to’s for lunches at work. It’s something that’s relatively quick to make on the weekend and you can enjoy for the week. The curry gives a kick of flavor and the carrots, dried fruit, and cashews add a variety of textures and flavors. You can serve it with a salad (like I did here) or make it a sandwich with bread or pita bread. I posted this recipe over a year ago, but as I’ve continued to make it over and over again, I’ve adjusted it juuuust slightly.

Curry Chicken Salad with Apricot

• About 5 apricots (45g), diced (you can also use dates or raisins)

• 1/2 cup + 2 tablespoons plain low-fat skyr (120g) OR 1/2 cup greek yogurt (I found skyr is a bit thicker, so you need less; if doing whole 30, you can sub this with mayo)

• 1/4 cup mayo (60g)

• 1.5 tablespoons curry powder

• Juice of 1 lime (about 2 tablespoons)

• 2 teaspoons honey

• 2 carrots, shredded

• 1 pound shredded cooked chicken (see here for my go to super quick recipe for chicken using the instant pot)

• pinch black pepper

• 1 teaspoon (or to taste) sea salt

• 1/3 cup cashews

Combine mayo, yogurt, curry, salt, lime juice, black pepper, and honey in a small bowl. Whisk to combine well.

Place chicken, apricots, carrots, and cashews (only add cashews if serving within the day; otherwise add later right before eating) in a large bowl. Pour mayo mixture over chicken and stir to thoroughly coat. Let sit for at least 10 minutes to let the flavors meld before serving. Store in an airtight container in the fridge for a few days.